Pumpkin pie with ginger pastry

After an impressive, warming dessert? Give our pumpkin pie with ginger crust a crack. Boasting flaky pastry and a rich filling, it’s the perfect crowd-pleaser.

12

20m

Note: + chilling and 45 mins resting time

55m

Ingredients

  • 1 1/2 cups (375g) mashed pumpkin
  • 2 Coles Australian Free Range Eggs
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) evaporated milk
  • 2 tbs maple syrup
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Whipped cream, to serve
  • Ground cinnamon, extra, to serve

Ginger pastry

  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 1 tbs brown sugar
  • 125g chilled butter, chopped
  • 1 tsp ground ginger
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water

Pepita praline

  • 1/4 cup (50g) pepitas (pumpkin seeds)
  • 1/2 cup (110g) caster sugar

Method

STEP 1 

To make the ginger pastry, place the flour, icing sugar, brown sugar, butter and ginger in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

STEP 2 

Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest.

STEP 3 

Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 10 mins or until the pastry is light golden. Reduce oven to 160°C.

STEP 4 

Push the mashed pumpkin through a fine sieve into a large bowl. Discard solids. Add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir until smooth. Strain through a fine sieve into a large jug. Discard solids. Pour into the pastry case in tin. Bake for 30-35 mins or until filling is set. Place in the fridge to chill.

STEP 5 

Meanwhile, to make pepita praline, line a baking tray with lightly greased foil. Spread pepitas over lined tray. Place sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to medium. 22 Cook, without stirring, for 5 mins or until golden brown. Remove from heat. Carefully pour over the pepitas on tray. Set aside for 20 mins to cool. 

STEP 6

Transfer to a clean work surface. Coarsely chop. Transfer the tart to a serving plate. Top with cream and sprinkle with the pepita praline and extra cinnamon.

Dietary information

Peanut-free
Sesame-free
Soy-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.