Forget the old fashioned pumpkin pie recipes; why not make a modern version with fresh butternut pumpkin, zesty orange flavours, freshly grated nutmeg and coconut milk?! My mum adds a tiny bit of custard powder to her sweet short crust pastry, which gives it a silkier texture and a wonderful taste. Below, I share with you her go to pastry recipe and a secret tip!

INGREDIENTS:

• 450g butternut pumpkin (1/2 medium butternut)

• 350ml coconut milk  (or fresh thickened cream)

• ¾ cup light brown sugar

• 1 tbsp corn flour

• 3 free range egg yokes

• 1 tsp vanilla extract

• Zest of ½ orange

• 1/2 tsp ground ginger

• 1 tsp nutmeg freshly grated

• 1/2 tsp ground cinnamon

• Pinch sea salt

For the pastry:

• 1 ½ cups all-purpose plain flour

• 125g un-salted chilled butter

• 1/3 cup pure icing sugar

• 1 tbsp custard powder (optional)

• 1 egg yolk lightly whisked (reserve the egg white)

• 1 tbsp chilled water

To serve:

• 150ml coconut cream (or fresh thickened cream)

• 1 tsp vanilla essence

• 1 tbsp pure icing sugar

• ½ tsp nutmeg freshly grated

METHOD:

• Peel and cut the pumpkin into cubes. Cook it by steaming it until it is cooked through and very soft. Transfer to a colander; allow it to drain.  It is best to leave it for at least 30 minutes to dry out.

• To make the pastry, add the flour, custard powder, pure icing sugar and chilled cubed butter to a large mixing bowl. Using your fingers, rub the butter through the dry ingredients until it resembles a crumble mixture.

• Add the lightly whisked egg and 1 tbsp chilled water, using your hands bring the pastry together into a ball and gently flatten it, be carful not to over work the pastry. Cover and place in the fridge to rest for at least 30 minutes. The pastry can be pre made the day beforehand

• Pre heat the oven to 180°

• Lightly grease a rectangular pie tin with a removable base (13cm x35cm) (this pie also works well in a round tin).

• Take the pastry out of the fridge. Roll the pastry out to a long rectangle shape 4mm thick between two sheets of baking paper. Lay the pastry over the pie tin, gently pressing into the corners. Roughly cut off the excess pastry leaving a 2cm over hang. Tuck the over hanging pastry over to the backside to thicken up the crust. Using your thumb and two fingers, gently press around the piecrust to form a nice wave pattern. 

• Line the pie crust with a piece of baking paper, fill with baking beads (dried beans or rice work well). Blind bake in the oven for 25 minutes until the pastry is lightly golden. Remove from the oven and place on a wire cooling rack.

• While the crust is still hot, gently whisk the egg white leftover from the pasty. Brush a thin layer of the egg whites on the inside of the crust and up the sides. This will prevent the pastry becoming soggy.

• To make the pie filling: add the cooled down pumpkin to a large mixing bowl, mash it up until it is a smooth consistency. Add the light brown sugar, corn flour, all of the spices, orange zest, followed by the vanilla essence and a pinch of salt. Stir well to combine.

• Add the eggs one at a time to the mixture, using a whisk to combine. Follow by adding the coconut milk (or thickened dairy cream) whisking until the mixture is creamy.

• Pour into the piecrust and bake for 50 minutes. Once cooked, remove from the oven and allow to cool down on a wire rack.

• To serve add the coconut cream (or fresh dairy thickened cream), vanilla essence and the icing sugar to a mixing bowl. Using electric beaters beat until the cream forms soft peaks. The coconut cream takes longer to beat (8-10mins) than fresh dairy cream.

• Spoon the cream out over the top of the pie. Sprinkle over with freshly grated nutmeg and serve straight away.

Prep time: 40 minutes plus 30 minutes for pastry to rest

Cook time: 50 minutes

 Recipe by Bonnie Coumbe. See her website here & Instagram here.