Made this yesterday for Halloween today and it’s absolutely delicious. Of all the recipes I could find for pumpkin pie I selected the one with most interesting variety of spices. This one had ground cardamom in it, on top of the usual suspects of cinnamon, cloves, nutmeg and ground ginger, so it won.
Cook time: 1 hour
1 can of pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can evaporated milk
1/2 cup packed dark brown sugar
1/3 cup golden caster sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 lemon zest
1 shortcrust pastry (Jus roll sweet shortcrust pastry)
Preheat oven to 220C/425°F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 220C/425°F for 15 minutes. After 15 minutes reduce the temperature to 180C/350°F. Bake 40-50 minutes, or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream.
250g (9oz) plain flour
125g (4½oz) butter
100g (3½oz) caster sugar (I used 90g as it’s my policy to use 10% less sugar than any recipe calls for – it tends to bring out the other flavours)
1 tsp baking powder
2 tbsp cold whole milk
grated zest of 1 lemon
3 tart eating apples (didn’t use tart ones, which wasn’t a problem but will use at least one more to make the filling a bit more moist)
1½ tbsp grappa (of course, I used 2 tbsp, otherwise what’s the point of even opening the bottle!)
60g (2oz) raisins (didn’t have enough raisins so added cranberries and chopped figs)
175g (6oz) walnuts or hazelnuts, chopped
3 tbsp poppy seeds, plus extra to serve
1 tsp ground cinnamon
1 tsp ground ginger
ground seeds from 4 cardamom pods
icing sugar, for dusting (didn’t use but recommend as the cake it not sweet at all)
To make the pastry, put the flour and butter into a food processor and whizz until it looks like breadcrumbs. Add the sugar and baking powder and whizz again. Add the milk and half of the lemon zest and process again. The pastry should come together in a ball. Wrap in clingfilm and refrigerate for half an hour.
Preheat the oven to 190°C/375°F/gas mark 5 and put in a metal baking-sheet to warm.
On a floured surface, roll out two thirds of the pastry and use it to line a 23cm (9in) spring-form cake tin so that the pastry comes about 4cm (1½in) up the sides. Roll the other piece of pastry into a circle slightly larger than the tin and put on a floured metal sheet. Refrigerate the cake tin and the circle for an hour.
Peel and core the apples and grate the flesh. Mix with the grappa, raisins, nuts, seeds, spices and remaining lemon zest. Pile into cake tin and put the circle on top. Pinch the edges together, then indent the rim with the tines of a fork. Cut a star in the centre to let out the steam.
Cook on the baking-sheet in the oven for 30 minutes. Let it cool in the tin then carefully remove. Sift icing sugar over the top and scatter on poppy seeds. Offer cream whipped with grappa.
This should be made well ahead of time. After tremendous success of my first attempt, after Christams I went and bought as much cranberries as I could get at local Waitrose at half-price and made enough to have a few bottles for the next couple of years. I am told that the sauce tasted even better matured for a year or two.
300g fresh cranberries
1 small stick cinnamon, snapped in half
1 orange finally zested and juiced
140g caster sugar (or to taste) – I always put less sugar than recipes call for and all the alcohol in this preserves it sufficiently
1 tbsp Grand Marnier or Cointreau (which is what I used)
Place the cranberries, port, cinnamon, orange juice and zest in a small non-corrosive saucepan. Bring to the boil and simmer uncovered until the berries begin to pop and soften. Stir in the sugar and Cointreau, then adjust the sweetness to taste. The sugar will toughen the cranberries, so do not add it until this stage.
Remove the cinnamon stick and allow the sauce to cool before serving. It will thicken as it cools.