Thursday, 16 October 2014

The Pie Hole returns to the next Hampshire Bridal Boot Sale, taking wedding food to a new pumpkin high!

Boo! Halloween is nearly upon us! Did it sneak up on you too? Whilst it might be a challenge to think up the 'Best in Show' for this years costume, here's the good news: The Pie Hole is returning to the next Hampshire Bridal Boot Sale this Sunday 19th October at Penton Park and fortunately for us, Rob has come up with a Halloween treat that will make your taste buds scream (like what I did there?!)...

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Pumpkin Pie 

½ small pumpkin, seeded (about 500g)
½ standard mug of sugar
1 tbsp cornflour
½ tsp ground cinnamon
¼ tsp ground ginger
½ tsp ground nutmeg
3 eggs, separated
1 tsp vanilla essence
310ml milk

For the pastry: 
165g flour
120g cold butter cubed
25g ground almonds
55g caster sugar
1 medium egg

To serve: 
Whipped cream / double cream or ice cream and crystallised ginger

Make your pie base first. To make the pastry, mix the flour and ground almonds. Add the cold butter and rub it into the flour until the mixture looks like bread crumbs. Stir in the sugar then break in the egg and work it into the mixture bringing it together to form a soft dough. Shape the dough into a ball and flatten with your fingers. Wrap in cling film and chill for about 3 hours.

Preheat oven to 190C/375F/gas 5.

Pop the peeled pumpkin flesh in to a big baking tin. Cover well with foil and bake for about 40 mins. 

Roll out the dough on a floured surface and lift into a greased pie pan. Crimp the edges and prick the base all over with a fork, then pop into the bottom of the oven for 5-10 minutes. This should help your pastry stay crisp when you pour in the filling.

When the pumpkin is soft, get it out of the oven and let it cool. Mash it up then pass it through a strainer until super smooth. Measure out 250ml (8fl oz) of the puree and pop any extra in the fridge to use at a later date.

Once the puree has cooled, stir in the sugar, cornflour, cinnamon and ginger. Then mix in the egg yolks, vanilla essence and milk. In a separate bowl, beat the egg whites until frothy, but not stiff. Gently fold in the pumpkin mixture. Pour into the pie base and sprinkle nutmeg on top.

Bake at 210C/410F gas mark 6 ½ for 10 minutes, then lower the heat to 180C/350F/gas 4 and bake for a further 30 minutes, or until set in the middle and lightly browned at the edges. Serve with fresh whipped cream, double cream or ice cream and a few chunks of crystallised ginger. Perfect with a nice cup of coffee.

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Now doesn't that sound amazing? Being a non-coffee drinker, I'm off to find the perfect Halloween cocktail to go with this perfect sounding pie.

See you on Sunday one and all, 11am-2pm!

Helen x