11月 November in Kambayashi

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The nights are drawing in. The persimmon trees have dropped their leaves meaning it is time to harvest. The momiji (Japanese maple) have turned brilliant shades of red and yellow adding to the array of autumn colours.


 

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Maple Pumpkin Pie

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As Anna’s Kitchen fell on Halloween my students requested we made pumpkin pie. I chose to use maple syrup instead of sugar to give a more complex flavour. I used less nutmeg than usual so the maple syrup really shone though.

Ingredients

For the pastry

  • 175g plain flour
  • 75g butter
  • 1 large egg yolk
  • 2-4 tbs iced water

OPTIONAL

  • 10g icing sugar
  • 20g finely chopped almonds
  • Lemon or orange zest
  • Vanilla essence

For the filling

  • Half a medium pumpkin (about 350g of cooked pumpkin purée)
  • 3 eggs
  • 145g maple syrup
  • 150ml cream
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice

Makes 2 small or 1 large pie

Method

  • Preheat the oven to 180C

To cook the pumpkin

  • Cut the pumpkin in half, scoop out the seeds
  • Place on a baking tray and cover with foil
  • Bake for 45 minutes or until soft
  • Leave to cool

Pastry case

  • Sift the flour (and icing sugar if using) into a large bowl
  • Add the butter and chop into small pieces Rub the butter into the flour with your finger tips
  • When the flour is like breadcrumbs add (the chopped nuts if using) 1 tbs water and the egg yolk.
  • Mix with a knife, then finish with your hands to make a smooth dough.  If it is sticky add a little flour or more water if still dry, the bowl should come up clean. Wrap in cling film and put in the fridge for 30 minutes to rest.
  • Prepare a board and rolling pin and dust with flour
  • Take the pastry from the fridge and roll into a circle
  • Place in a greased pie tin and trim the edges
  • Prick the base with a fork. Cover with baking sheet and add baking beans
  • Place on a preheated baking tray and bake for 15 mins, then remove baking sheet and beans and bake for a further 5 minutes
  • Remove from the oven

Pumpkin filling

  • Scoop out the pumpkin flesh with a spoon and put in a bowl
  • Add the maple syrup, cream, eggs and spices
  • Blend until smooth Pour the pumpkin mixture into the pastry case
  • Bake in the oven for about 20 minutes each for small pies or 40 minutes for a large pie or until the filling has set
  • Let the pie cool before cutting