What to do with a pumpkin? Pumpkin soup is nice, but a sweet
pumpkin pie is better. Winter is the perfect time for sourcing and
baking a pumpkin; the organic beauty we got to make this pie was
just $1.80 a kg. Melding it with sugar, oats, cream, and ginger nut
biscuits makes for a luscious dessert or a wicked afternoon snack.
This pie is loosely based on the notorious “Crack Pie”, found at the
Momofuku Milk Bar in NYC. And if you haven’t heard of that,
hop onto google cause chances are you haven’t fully come
to appreciate the power of the PIE.
Begin by roasting the pumpkin and letting it cool. Take half a pumpkin,
and chop it into decent sized chunks. Wrap tightly in foil and bake in
a moderate oven until the pumpkin is cooked completely through and soft.
Use these segments to make your pumpkin puree by blitzing them in a food
processor or blender until very smooth.
For the pie crust, combine the ginger snap biscuits, rolled oats, a tbsp
of sugar and a pinch of baking powder in a food processor. Pulse until
fine breadcrumb consistency. Tip into a mixing bowl and pour over 120 g of
melted butter. Incorporate well and press the mixture evenly into a pie
tin of your choice.
For the filling, combine the sugars, salt, milk powder and cornflour in a
mixer with a paddle attachment and mix until incorporated. Add the melted
butter with the speed on low for a couple of minutes until the mixture
is moist. Keep mixing on low and add the pumpkin until well combined.
Finally, add the egg yolks, one at a time until smooth and glossy.
Pour the filling into the pie crust and bake in an oven on 160C for 15
minutes. Hopefully by this stage the pie will have begun to set around the
outside. Now open the door and keep it ajar with a wooden spoon while the
middle sets a bit more. Keep it like this for another 10 minutes then turn
the oven off and let the pie cool in the oven. It won’t completely set in
the middle but that’s ok, it will firm up when cool.