Simone's Kitchen

Pumpkin pie and happy halloween

Delicious pumpkin pie | insimoneskitchen.com

You know Halloween is not a big thing here in the Netherlands right? Sure we have the occasional pumpkin and last year, for the first time, we had some kids trick and treating around the streets. Which is tricky for them as there might not be any candy to hand out whatsoever. We do have another tradition here which is fairly similar in the candy-hand-out part and that is St. Maarten which is on November 11th. I’ve got to find out why we do celebrate that and why something fun like Halloween is not sticking. I like Halloween. It is so much better then the carnaval we celebrate every year somewhere in february. I’ve never gotten used to that but it seems to be a southern thing (south of Holland that is) and over there they even have whole companies close. Just so that everyone can get drunk.

 

Delicious pumpkin pie | insimoneskitchen.com

As a kid growing up I liked the dressing up part but as an adult I’ve never seen the fun in celebrating it. The songs are horrible and the rest is really not my thing. I am probably offending a few Dutch now with this revelation but that’s just how it is. Sorry people! No carnaval for me!

Now halloween on the other hand I do like. There is something so mysterious about it. Of course it helps that I have a soft spot for vampires (yes, yes, I watch True blood and I am a fan of Twilight and oooo, the vampire diaries!) , ghosts and other scary creatures so halloween is more ‘natural’ to me… But well… I guess I do live in the wrong country for that.

Delicious pumpkin pie | insimoneskitchen.com

But not to spoil the fun and to stay a little bit on topic I made you a pumpkin pie. A pumpkin pie which you can spread around on halloween. Maybe not for the trick or treaters but certainly to keep yourself entertained.  I have to say it can do with a little bit more punch. I think adding a bit more ginger in for next time will be enough to make it more exciting!

Pumpkin pie and happy halloween
Prep Time
1 hr
Cook Time
45 mins
 
Course: Dessert
Author: Jamie Oliver
Ingredients
Crust
  • 310 gr flour
  • 226 gr butter
  • 56 gr sugar
  • pinch of salt
  • 3 tbsp of icecold water
Pumpkin filling
  • 1 large butternut squash
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 3 eggs
  • 2 tbsp of sugar
  • 200 ml of double cream
  • handful of walnuts
  • 1 square tart tin of about 25 cm
Instructions
  1. Make the crust for the pie by combining the dry ingredients into your foodprocessor and quickly pulsing until combined. Cut the butter into cubes (making sure the butter is icecold!) and pulse them through the dry ingredients
  2. Once combined add about 3 tbsp of the water into the mix and pulse again until it resembles fine crumbles. When you pinch it it should stay together. Turn out onto a kitchencounter and quickly make a ball of dough and put it in the fridge for 30 mins to an hour (or longer, you can do this the day before if you want)
  3. Rol out the dough and line your cake tin. Blind bake the pastry for 20 minutes with foil and baking weights. Remove the foil, brush with eggwash and bake again for 10 minutes until golden. Leave to cool.
  4. Preheat the oven to 200 C. Cut the pumpkin into chunks (you can leave the skin on or if you prefer you can take it off too) put on a baking tray and roast in the oven until done.
  5. Depending on the size of your chunks it will take longer or shorter. Mine took more then an hour as the squash was huge and I didn't cut them very small.
  6. Once cooked, take out, leave to cool and then scoop out the flesh with a spoon and blend until you have a smooth puree.
  7. Mix the puree with the double cream, the eggs and the sugar and whisk to combine.
  8. Pour into the cooled tart tin and put in the preheated oven for about 45 minutes or until done!

For now I wish everyone a great Halloween and Happy Trick or Treating! (or however you call that)

Pumpkin pie
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 
Servings: 12
Ingredients
  • Crust
  • 310 gr flour
  • 226 gr butter
  • 56 gr sugar
  • pinch of salt
  • 3 tbsp of icecold water
  • Pumpkin filling
  • 1 large butternut squash
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 3 eggs
  • 2 tbsp of sugar
  • 200 ml of double cream
  • handful of walnuts
  • 1 square tart tin of about 25 cm
Instructions
  1. Make the crust for the pie by combining the dry ingredients into your foodprocessor and quickly pulsing until combined. Cut the butter into cubes (making sure the butter is icecold!) and pulse them through the dry ingredients
  2. Once combined add about 3 tbsp of the water into the mix and pulse again until it resembles fine crumbles. When you pinch it it should stay together. Turn out onto a kitchencounter and quickly make a ball of dough and put it in the fridge for 30 mins to an hour (or longer, you can do this the day before if you want)
  3. Rol out the dough and line your cake tin. Blind bake the pastry for 20 minutes with foil and baking weights. Remove the foil, brush with eggwash and bake again for 10 minutes until golden. Leave to cool.
  4. Preheat the oven to 200 C. Cut the pumpkin into chunks (you can leave the skin on or if you prefer you can take it off too) put on a baking tray and roast in the oven until done.
  5. Depending on the size of your chunks it will take longer or shorter. Mine took more then an hour as the squash was huge and I didn't cut them very small.
  6. Once cooked, take out, leave to cool and then scoop out the flesh with a spoon and blend until you have a smooth puree.
  7. Mix the puree with the double cream, the eggs and the sugar and whisk to combine.
  8. Pour into the cooled tart tin and put in the preheated oven for about 45 minutes or until done!

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