Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop Styling: Geary House
The crisp autumn air and changing colours of the leaves mean it’s pumpkin time!
- 1 1⁄3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1⁄2 tsp salt
- 1⁄4 cup cold lard, cubed
- 1⁄3 cup cold unsalted butter, cubed
- 3 tbsp ice water (approx)
- 1 1⁄2 cups pumpkin purée
- 3 eggs
- 1 cup 35% cream
- 2⁄3 cup granulated sugar
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1⁄2 tsp cinnamon
- 1⁄4 tsp each ground ginger, nutmeg and salt
- 24 Gingersnap Leaf Cookies
1. In food processor, pulse together flour, sugar and salt until combined; pulse in lard, a few cubes at a time, until mixture resembles fine crumbs. Pulse in butter, a few cubes at a time, until mixture is in coarse crumbs about the size of large peas, 6 to 8 pulses. Drizzle in ice water; pulse to form ragged dough.
2. Wrap in plastic wrap; press into disc. Refrigerate until chilled, 1 hour.
3. Position racks in centre and bottom of oven; preheat to 400°F.
4. On a lightly floured work surface, roll out dough into 13-inch circle; fit into 9-inch pie plate. Trim, leaving 3⁄4-inch overhang; fold overhang under and flute edge. Prick bottom all over with fork. Freeze until firm, about 10 minutes.
5. Line crust with parchment paper; fill with pie weights or dried beans. Bake on bottom rack for 20 minutes. Remove parchment paper and pie weights; bake until golden, 10 to 13 minutes. Remove from oven; reduce temperature to 350°F.
6. Meanwhile, line dinner plate with 2 layers of paper towels; spread pumpkin purée over top. Top with 2 more layers of paper towels; press to absorb any liquid.
7. Scrape pumpkin purée into bowl; whisk in eggs, cream, sugar, maple syrup, pumpkin pie spice, cinnamon, ginger, nutmeg and salt. Scrape into crust. Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles slightly, 40 to 45 minutes. Let cool completely on rack; refrigerate until chilled.
8. Arrange Gingersnap Leaf Cookies along crust (if using).
1. Buy different shapes of ginger cookies to create a perfect look. Or make them if you have time.
2. Pressing the pumpkin purée with paper towels is the quickest way to remove any liquid while preserving all of the flavour.