Pumpkin pie with candied pumpkin seeds

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A gorgeous and tasty dish.

By Food24 October 16 2014
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Ingredients (19)

100 g butter
1.5 cup flour — cake
3 ml Baking powder
2 sugar
1 eggs
2 milk
750 g pumpkin — cubed
2 butter — softened
1/2 cup brown sugar
1 tsp cinnamon — ground
2 tsp mixed spice — ground
25 ml custard powder
1 ml salt
2 eggs — large
250 ml cream cheese — full cream
125 ml cream
1/4 cup pumpkin seeds
3 sugar
1 tsp water
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Preheat the oven to 200°C.

Place the pumpkin on a large greased roasting tray and roast for +- 30 minutes or until tender. Set aside to cool. Reduce heat to 180°C. Puree the cooled pumpkin until nice and smooth.

Pastry: Place the butter, cake flour, sugar and baking powder in a food processor and blitz until it resembles fine breadcrumbs. Whisk the milk and egg together and slowly add the mixture while the processor is on until it forms a soft dough.
Remove and wrap in Clingfilm and allow to rest while roasting the pumpkin. When oven is free. Roll out the pastry and line into a greased ovenproof tart dish. Blind bake for 12 minutes. Set aside and allow to cool.

Filling: Reduce heat to 170°C. Whisk the butter and sugar together until light and creamy. Add the spices and custard powder. Whisk in the eggs, cream cheese, cream and pumpkin until well combined and smooth – don’t over beat. This is quite laborious, so use an electric beater if possible.

Pour into the cooled blind baked pastry shell and bake for 45-50 minutes. Allow to cool completely before serving. Best made the day before.

Candied pumpkin seeds: Place the seeds, sugar and water in a non-stick pan. Heat over moderate heat and the sugar is melted and becomes an amber colour. Remove from the heat immediately and pour in an even layer onto a baking paper. Allow to cool completely then break apart.

Recipe reprinted with permission of Carey Erasmus. (Bits of Carey)

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