Pumpkin pie is the dessert of the moment!
October is synonymous with pumpkin pie in the US, and while we’re enjoying the warmth of spring here in New Zealand, there’s no reason not to bake one. I love a good pumpkin pie – with its velvety smooth filling, warm spices and crunchy crust.
This Pumpkin Pie with Candied Ginger and Macadamia one is a little more special than the traditional pumpkin pie – it’s got an interesting combination of spice, zing and nuttiness thanks to the addition of chewy candied ginger and crunchy macadamia nuts. Pecans or walnuts would also work well here.
If you’ve got a Halloween party lined up, this pumpkin pie will go down a treat (excuse the pun). But October or not, this recipe is a twist on a classic that is welcome any time of the year!
Looking for more pumpkin recipes? Try my delicious Butternut & Miso Pasta with Bacon, Spring Tarts with Basil Pesto & Gouda or Toasted Ginger & Miso Soup with Corn & Root Vegetables.
This recipe was first published in the Taupo & Turangi Herald 10/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Pumpkin Pie with Candied Ginger and Macadamia
8-10
servings2
hoursIngredients
375g peeled and deseeded pumpkin (about 1/4 of a large pumpkin), cut into 5cm chunks
350g rough puff pastry dough
1 tbsp flour
1 1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
75g brown sugar
2 large eggs, beaten
1/2 cup milk
25g butter, melted
2 tsp lemon juice
1/2 tsp vanilla essence
25g candied ginger, chopped
25g toasted macadamia nuts, chopped
Directions
- Preheat oven to 160°C fan bake. Line a baking tray with baking paper and add the pumpkin. Drizzle with a little oil and roast for 35 minutes, or until tender. Remove from oven and allow to cool before making the filling.
- Roll out your pastry to fit the base and sides of a 22-23cm diameter pie dish. Trim any overhang, and prick the base in several places with a fork. Blind bake for 10 minutes.
- Lower the oven temperature to 160°C fan bake.
- Whisk together the flour, cinnamon, salt and nutmeg in a large bowl to combine.
- Blend the cooled cooked pumpkin in a blender or food processor and blend until smooth. Add to the flour mixture along with the brown sugar, eggs, milk, butter, lemon juice and vanilla essence. Whisk until smooth and well combined. Fold through the crystallised ginger and macadamia nuts.
- Pour over the prepared tart case and smooth the top. Bake for 1 hour, or until nicely browned on top and only slightly jiggly. Allow to cool before slicing. Serve warm, with cream or yoghurt, and a pinch of ground nutmeg.
