Pumpkin pie with shortbread crust

I have to admit, I’ve never really considered even trying pumpkin pie. I couldn’t see how pumpkin could be a dessert and I’m not all that keen on it on its own which is what pumpkin pie looks like to me – a big pie full of pumpkin. Oh how I was wrong. No offense to my lovely American readers but you all sure know how to make something that sounds healthy into something deliciously dessert-like. It really had me at the spice mix. Anything with cinnamon is a winner to me. This recipe looks quite involved but it’s very simple and so delicious.

Baking the pumpkin to make puree

Seeing as pumpkin puree in a can isn’t something that’s readily available in Australia, I thought it would be just as easy to make it myself. I cut the pumpkin in two and scooped out all the seeds then lay them on a lined baking tray. I baked them at 180C fan-forced for about 30 minutes or until I could stick a knife in the middle really easily.

Baked pumpkin

When they were cooked I let them cool for a little while.

Pureeing the pumpkin

Then I scooped all the flesh out into the blender and blended it all up until it was nice and smooth.

Pumpkin puree

Here is my glowing pumpkin puree. About 1kg (starting weight) of pumpkin made the equivalent of one can.

For the crust

The shortbread crust in this recipe is super simple with just 5 ingredients. Being my first time making pumpkin pie, I did a lot of research to find a recipe that wasn’t too challenging.

Butter and sugar

Start by mixing the butter and sugar together until creamy.

Adding egg yolk

Add the egg yolk and mix it in.

Add the rest

Stir through the flour and salt.

Crumbed shortbread

Keep stirring until the mixture resembles fine bread crumbs.

Chilling time

Press it into the base and up the sides of a fluted, pie dish. You can see my mixture wasn’t quite even and there are a few bits that are a bit wet. It didn’t seem to matter too much. Refrigerate it for at least an hour until it is firm. When the base is firm, bake it in the oven at 175C fan-forced for 20 – 22 minutes or until it is golden. Rotate the dish half-way through baking.

Baked

I thought disaster had struck when I took it out of the oven and it was all cracked. I didn’t have time (or the energy) to do it again so I continued and it worked out well. Leave it to cool completely on a wire rack.

Filling ingredients

Now it’s time to make the filling. All you need is the pumpkin puree, some eggs, vanilla, sugar and cream and of course the essential pumpkin pie spice. I made my own.

Whisk it all together

Put it all in a bowl and whisk it together until smooth.

Filling the crust

Pour the filling into the shortbread crust.

A sprinkle of spice

Sprinkle a little extra pumpkin pie spice over the top. Bake the pie for just over an hour at 150C fan-forced until it is set but still a little wobbly.

Cooling off

Leave it to cool completely on a wire rack and then refrigerate the pie for at least 6 hours uncovered.

Pumpkin pie with shortbread crust

Serve it cold with vanilla ice-cream and try not to go back for thirds. Enjoy!

Pumpkin pie with shortbread crust and ice-cream

Pumpkin pie with shortbread crust - make your own pumpkin puree

Pumpkin pie with shortbread crust - make your own pumpkin puree

Ingredients

Shortbread pumpkin pie crust recipe from Martha Stewart

  • 4 tbsp unsalted butter, softened
  • 3 tbsp sugar
  • 1 large egg yolk
  • 1 cup plain AP flour
  • 1 tsp coarse salt

Pumpkin pie with shortbread crust recipe from Martha Stewart

  • 1kg (2.2lbs) butternut pumpkin
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 tsp pure vanilla extract
  • 1 tspn coarse salt
  • 1 tbsp pumpkin pie spice (recipe below)
  • 2 large eggs, lightly beaten
  • Press-In Shortbread Pie Crust
  • Vanilla ice-cream for serving

Pumpkin pie spice recipe from Not Rachel Ray

  • 2 tbsp ground cinnamon
  • 1 tsp freshly ground nutmeg (I used dried nutmeg)
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cloves

Instructions

    Shortbread pumpkin pie crust recipe from Martha Stewart

    1. Mix the butter and sugar together until they are smooth then stir in the egg yolk. Add the flour and salt unt mix until it resembles fine bread crumbs.
    2. Press the mixture into a pie in and refrigerate it for at least an hour until it is firm.
    3. Meanwhile, pre-heat the oven to 175C(347F) and then bake the shortbread for 20-22 minutes, rotating half way through, until it is golden.
    4. Cool the crust completely on a wire rack still in the tin.

    Pumpkin pie with shortbread crust recipe from Martha Stewart

    1. Pre-heat the oven to 180C(356F) fan-forced.
    2. Cut the pumpkin in half and scoop out the seeds. Place it cut side up on a lined baking tray and bake them for 30 minutes or until a knife can be inserted easily. When cooked, let them cool a bit then scoop the flesh into a blender or food processor and process until smooth.
    3. Refrigerate the puree until it is cool.
    4. Preheat oven to 160C(325F) degrees. Put all the ingredients in a bowl (except the crust and ice-cream) and whisk it together until it's smooth.
    5. Pour the mixture into the shortbread crust.
    6. Bake the pie for an hour or until it is firm but still has a little wobble in the middle.
    7. Leave it to cool on a wire rack and then transfer the fridge for at least 6 hours.
    8. Serve it chilled with vanilla ice-cream.

    Pumpkin pie spice recipe from Not Rachel Ray

    1. Mix everything together and store it in an air-tight container.

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