As a Private Chef Jacqui is usually found behind a stove in stranger’s houses on Thanksgiving Day – her regular clients host large gatherings of friends and other ex-pats. This recipe is always on the menu – usually upscaled for the crowd – here it’s a standard pie size though you’ll have to use the US measures.
Pecan Pastry Crust
1 1/2 cups unsifted All-Purpose flour
2 TBSP sifted icing suger
1/2 tsp salt
1/2 cup unsalted well-chilled butter, diced
4 TBSP chilled vegetable shortening, diced
1/2 cup chopped pecans
3 to 4 TBSP iced water
Whisk together the flour, icing sugar and salt in a large bowl. Add butter and shortening and, using your fingertips, work the fats into the dry ingredients until it resembles a coarse meal. Add the pecans and toss to incorporate.
Add the ice water one TBSP at a time, drizzling it around the bowl and blending with a fork until moist clumps form.
With lightly floured hands, shape the dough into a 5″ disc. Score the dough with the edge of your hand to relax the gluten then wrap in clingfilm and allow to rest in the fridge for an hour. Roll to line a 9″ pie dish then pick lightly with a fork at 3/4 to 1 inch intervals. Chill the pastry thoroughly before baking.
Set the oven at 425F (220C).
Weigh the pastry down by tearing an 18″ piece of heavy foil and buttering a circle in the centre that is 2″ larger than the dish. Place this buttered side down into the dish and press comletely flush against the sides. Fill the dish with dried beans so that it covers the surface – do not overfill. Place on a middle shelf in the oven and bake for 15 – 18 minutes until the edges are starting to colour.
Remove the dish and let stand for about 30 seconds before removing the beans and foil. Reduce the heat to 375F (190C) and continue to bake the crust for 3 to 5 minutes until it is golden brown. If the base has risen tap it lightly with a fork to release the air but take care not to tear the pastry.
Cool completely before adding the filling.
Pumpkin Filling
3 large eggs
1 15-oz can solid pack Pumpkin
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
3/4 cup milk
1/2 cup double cream
In a large bowl beat the eggs lightly with a whisk and stir in the pumpkin.
Combine the sugars, salt and spices and add to the mix. Slowly stir in the milk and cream mixing until smooth – do not over mix. Pour all but 1 cup into the pastry shell.
Bake at 425F (220C) for about 10 minutes before reducing the heat to 350F (180C) and continue to bake for 35 to 40 minutes until filling is set.
Serve chilled with whipped cream.