Regenerative Pumpkin Pie Recipe
Regen Pumpkin Pie Ingredients
For the pastry:
- 250g Matthews Regenerative All-Purpose White Flour
- 1Tsp Caster Sugar
- 150g Butter (diced, cold)
- Pinch of Sea Salt Flakes
- 2Tbsp Apple Cider Vinegar
- 100g Water (Ice Cold)
For the pie filling:
- 450g Pumpkin Puree (you can get this in a can, or make it yourself by steaming/roasting fresh pumpkin then blending. To make the pie filling super smooth, pass homemade puree through a sieve)
- 3 Eggs
- 70g Light Brown Sugar
- 100g Caster Sugar
- 1Tsp Vanilla Bean Paste
- 170g Double Cream
- 1/2Tsp Salt
- 1/4Tsp Ground Allspice
- 1 1/2Tsp Ground Cinnamon
- 1/2Tsp Ground Ginger
- 1/4Tsp Ground Cloves
- 1/4Tsp Ground Nutmeg
- 1/4Tsp Ground Black Pepper
For the topping:
- 200g Double Cream
- 30g Icing Sugar
This traditional harvest recipe is a great bake to use up all your pumpkin innards if you’ve been carving spooky faces this Halloween! A traditional North American dish, where pumpkins originate from, pumpkin pie has also been baked in the UK since Tudor times (with the earliest recorded recipes in English cookbooks coming from the late 1600s).
This pumpkin pie recipe, from our own pro-baker Sophie Carey, uses Regenerative All-Purpose White Flour – so when paired with regeneratively grown (or Organic) pumpkin, as well as butter from a regen dairy, makes for a very environmentally friendly bake!
- Baker: Sophie Carey
- Makes: 1 Pumpkin Pie
- Flours used: Regenerative All-Purpose White Flour
Regen Pumpkin Pie Recipe Method:
- To make the pastry, start by rubbing the butter into the flour until it is mainly combined, but you still have some large flakes. In a jug, add your apple cider vinegar to the water - making sure this is ice cold! You can add a couple of ice cubes if needed.
- Start adding the liquid to the butter and flour, and mix with a knife or a spatula until it’s ready to be formed into a dough. I usually start with the measurements given, but if you need extra water it can be added 1 tablespoon at a time. This dough should be slightly softer than an English shortcrust pastry, but it shouldn’t be sticky.
- Turn the dough out onto a lightly floured surface and roll it out in a rectangle to the thickness of about 5mm (or two £1 coins stacked) and fold it in on itself in thirds, like a letter. Roll the pastry back out again and repeat the process twice more! Wrap the pastry up and chill in the fridge for at least 30 minutes.
- Roll the pastry out to the thickness of a £1 coin and line your pie dish or tart tin - I use a 23 cm tart tin. Trim off the excess and use this to cut out any embellishments you’d like to use for the top. I use a bottle cap to cut out small circles. Place the lined tart tin back in the fridge to chill.
- Preheat the oven to 200 degrees Celsius and place a baking tray in the oven while it heats up - this pie doesn’t get blind baked, so I like to make sure the base gets enough heat straight away.
- To make the pie filling, combine all the ingredients in a large bowl - you can do this by hand as they only need mixing together until smooth. Remove the pastry case from the fridge and fill, leaving about 1 cm of space at the top of the pastry case.
- Brush the edge with milk, then apply your embellishments. I like to then brush the embellishments with milk and sprinkle with demerara sugar to give a sparkly finish and a nice crunch.
- Bake the pie for 45-55 minutes, turning the heat down to 180 degrees after 10 minutes. Turn the pie around once or twice through baking for an even finish. You’ll know the pie is done when it has a very slight wobble in the centre but the outside is stiff. The pie will have puffed up but this settles back down when cooled.
- Leave the pie in the tin to cool, until ready to serve. Top with the cream whipped with icing sugar and enjoy!
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