Pumpkin Pie

Our very dear friends from Texas were living Down Under a few years back & were terribly homesick at Thanksgiving. My solution was to attempt a Pumpkin Pie for the first time, unfortunately I didn’t know that an Aussie Pie is the equivalent of an American Cobbler!

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Not to worry, the flavours were still all there & my gaff proved to give us all a jolly good laugh. After all, it’s the love I baked into my pie that mattered most.

First of all, I whacked a couple of tablespoons of duck fat into a roasting dish & popped it in the oven to pre-heat to 200c. Next I peeled & chopped up a whole butternut pumpkin. Chuck that lot into the hot duck fat & roast in the oven for about 45 minutes.

When the roasted pumpkin comes out of the oven, while it’s still nice & hot, grab a masher & squish it into submission! Then just set that roasting dish, with the mashed pumpkin in it, aside to cool.

Once cooled, add to the dish, 200g of ricotta, 2 eggs, 1/4 cup lemon thyme tips & a man sized handful (1/2 cup) of grated parmesan cheese. Mix it all thoroughly & then grab yourself a pretty pie dish. Give the dish a spray with cooking oil & line it with a sheet of puff pastry before bunging the pumpkin filling mix in.

Cut another sheet of puff pastry into strips & lay across the top of the pie in a lattice style. Then comes my wee secret trick – SALT! Simply sprinkle some sea salt flakes (I use Maldon) across the top of the pie. It just enhances all the flavours!

Bake in a 200c oven for 40 minutes – YUM!

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