Pumpkin pie ... Just one of the things to look forward to each year for Thanksgiving for 24 years of my life! Along with sweet potato pie and my sister-in-law's wonderful squash casserole. Yummy! But guess what. My husband HATES any of these things. It's decidedly un-American. So... this year I have devised my very own recipe for a pumpkin pie. It's more tart than pie, so I'm calling it a pumpkin tart. Listen. You don't have to try it. But I challenge you to. The test-kitchen for this recipe happened to be at my mother's house. My mother who also doesn't like pumpkin pie. I'll tell you what was left of this 4-person pie after it came out of the oven... 1 wedge. One. Which is how I know it's as delicious to eat hot or cold. I can't wait to serve it my pumpkin tart to my husband, who looked at the picture and swore he'd try it. I'll let you know how it goes...
Ingredients and preparation - Pumpkin Tart
For 4 - 6 people
- Pâte brisée - 1 pie crust
- Pumpkin or preferably BUTTERNUT pumpkin because it has more flavor (freeze what you don't need or make soup with it. You'll need three cups or so.
- 1/3 tsp dried thyme
- 1/3 tsp garlic powder
- 2 TBSP of butter
- 1.5 TBSP of flour (regular)
- 100ml chicken broth
- 200ml cream (you can add the chicken broth and cream together to be prepared)
- IN CUPS: chicken broth plus cream together = 300ml which equals to 1 + 1/4th cup of which 1/3 is chicken broth and 2/3 is cream 100ML = 0.42 CUPS, so just under 1/2 cup)
- 1 egg yolk
- 1 egg beaten for egg wash
- 2 + 1 TBSP grated cheese of your choice like Comte, Emmental, or Gruyère, Gouda- measured out separately. I always use Gruyère as I don't want the cheese taste to overpower the star of the show. It's veg pie, not quiche.
- Pepper and salt to taste
- 1/4 tsp of cinnamon
- dash of nutmeg
- Use two generous hands-full of butternut cut into chunks = 3 cups or so
- Heat butter, add the pumpkin,
- Season with salt and pepper
- cinnamon and nutmeg if you'd like to use it. Just how much is hard to say - it's really personal taste. I only use a dash of both
- When pumpkin is tender, remove from heat and mash to a pulp with a potato masher - set aside to cool
- In this instance I sautéed 6 triangles separately as a garnish, to tender and golden - set aside
- Heat butter
- Add flour
- Stir it around briefly without letting it turn golden, until it smells vaguely like cookies
- Add cream/ broth mixture and stir well
- Simmer the sauce until it thickens
- Quickly stir in egg yolk, stir it well until they are completely incorporated into the sauce. This will help thicken the sauce further.
- Season with pepper and taste for salt
- Remove sauce from heat source
- Stir in two tablespoons of cheese
- Set aside to cool
- Prepare the pie form, smear it well with butter on a paper towel
- Drape the dough snugly into the form
- No need to crimp the edges, just leave it
- From the extra dough, you can make some decorations for garnish e.g. circles and half-moons and stars. Whatever you wish.
- Prick the though with the tines of a fork (see picture)
- Preheat oven to 220c (420F)
Assembling the tart
- Take 3 generous TBSP of the sauce and mix through the pumpkin
- taste for seasoning and add to taste - the depth of spices and herbs is up to you.
- Spread butternut evenly across the bottom of the pie - probably to 1 cm thickness or so. (that's 1/2 inch)
- Spoon the sauce across the pumpkin filling
- don't do this all at once as it may be too much
- You should slightly see the orange of the pumpkin beneath the sauce
- Use the back of a spoon to make a pattern into the pie and gently push down so that you can see more of the pumpkin peeking through
- as you can see I made a spiral but you can do any pattern you like, it's your kitchen!
- Fold the sides of the dough down to form a ring
- Arrange garnish on the tart as you wish
- Brush the dough and any dough-garnish pieces with egg-wash so they'll brown to a shine as the tart bakes in the oven
- Bake at 220c for 20 to 30 minutes or until the sauce is slightly browned and the bottom of the crust is well done.
- after 20 minutes you should probably monitor
- you should be able to lift the pie our of the form more sturdily than a pizza, without breaking.
- By itself warm or cold
- With buttery mashed potatoes and turkey or chicken, and cranberry sauce
- Or with a salad
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