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Pumpkin Pie

August 15, 2017 by Salma Leave a Comment

Pumpkin Pie | The Polka Dotter
My first encounter with pumpkin pie was while holidaying in New York with my sister, in a quaint café on a chilly November afternoon. I had never tasted anything quite like it, and was delighted to discover a smooth pumpkin filling infused with fragrant cinnamon and spice, encased in a flaky buttery crust and complemented by a generous dollop of whipped cream.

We eagerly consumed a slice of pumpkin pie almost daily during our trip, and on returning to Australia I knew I had to start baking pumpkin pie myself, or risk waiting years before ever tasting it again.

In stark contrast to the US, the humble pumpkin doesn’t tend to make much of an appearance in Australian desserts. Its vegetable nature relegates it to soups, starters and sides, but rarely is it the star of a sweet affair. So after trialing a few recipes in search for the perfect pumpkin pie, I finally settled on an amalgamation of my favourite shortcrust pastry and a pumpkin filling adapted from Martha Stewart.

If you’ve never tried pumpkin pie, but you love a bit of a cinnamon and spice in your desserts, this pie is certainly for you. It’s best enjoyed with a good dollop of cream on a chilly evening.

Pumpkin Pie | The Polka Dotter Pumpkin Pie | The Polka Dotter
Baking Notes
(1) This pie uses shortcrust pastry as its base. For best results, work lightly with your ingredients, ensure the butter is chilled, and do not overwork the dough. You can make the pastry in a food processer if you wish, although I enjoy making it by hand.
(2) Pumpkin pie is generally served chilled, but some prefer it at room temperature or lightly warmed. If opting for one of the latter two, ensure you only add the chantilly cream immediately prior to serving, as warming the pie will obviously melt the cream.
(3) On a bit of a whim, I decided to make this pumpkin pie rectangular. If you prefer a more conventional pumpkin pie, you may wish to make this in a 23cm (9”) scalloped round pie tin instead, and add a dash of nutmeg to the spice mix.

Pumpkin Pie | The Polka Dotter Pumpkin Pie | The Polka Dotter
Pumpkin Pie
Makes a 36cm x 13cm pie
Serves 6-8 people

Ingredients
Shortcrust pastry
225g plain flour
2 tbsp caster sugar
1/2 tsp sea salt
120g butter, finely diced, cold
1 large egg, separated, at room temperature

Pumpkin filling
½ butternut pumpkin (approx. 450g)
½ (100g) brown sugar, firmly packed
½ tbsp cornstarch
¼ tsp fine sea salt
¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 tsp vanilla extract
2 large eggs, at room temperature
¾ cup (180ml) evaporated milk

Chantilly cream
½ cup (125ml) pure cream
1 tbsp caster sugar
½ tsp vanilla extract

Method
Shortcrust Pastry
(1) Grease a rectangular 36cm x 13cm scalloped pie tin with removable base.
(2) Sift flour, sugar and salt together in a medium bowl, then rub in butter to coarse crumbs. Work lightly with your fingertips, and take care not to over-mix.
(3) Mix egg yolk with 1 tablespoon cold water, then make a well in the bowl and add egg yolk mixture, bringing the dough together in clumps using a butter knife. Add another tablespoon of cold water, then clump the pastry together into a ball using your hands (lightly dusted with flour). If pastry is sticky, add a light dusting of sifted flour or if crumbly, add a couple more drops of cold water.
(4) Flatten pastry into a disc then wrap in cling film and chill in fridge for 30 minutes (or overnight if baking the next day).
(5) Preheat oven to 190°C (170°C fan-forced), and remove pastry from fridge, allowing 5-15 minutes for pastry to come to a workable consistency.
(6) Roll pastry out between two sheets of greaseproof paper dusted with flour, to 5mm thickness. Ensure the pastry is rolled in a long rectangular or oval shape to fit the rectangular tin.
(7) Using the rolling pin, transfer pastry to tin, ensuring it slides easily into the edges and is not stretched to fit. To achieve a neat scalloped shape, work your way around the edges of the tin, gently pressing the pastry against the tin edge, and cleanly removing the excess pastry at the height of the tin.
(8) Lightly prick the surface of pastry with a fork. Chill pastry in tin for another 15 minutes.
(9) Place a clean sheet of greaseproof paper on top of pastry, then baking beads or rice, and bake for 10-15 minutes. Remove paper and beads, brush scalloped edges with egg white, then bake for another 5-7 minutes until pastry is dry and pale golden.
(10) Remove from oven and allow to cool completely in the pie tin.

Pumpkin Filling
(1) Preheat oven to 220°C (200°C fan-forced), and place pumpkin with skin on, cut side down in a baking tray. Roast for 50-60 minutes until soft, then allow to cool completely.
(2) Discard pumpkin seeds and scoop out pumpkin flesh, processing until smooth. Press pumpkin puree through a sieve, then whisk in a large bowl with sugar, cornstarch, salt, spices, eggs and evaporated milk until combined.
(3) Reheat oven to 180°C (160°C fan-forced), pour pumpkin filling into pastry shell and bake for 30-35 minutes until golden and set, with a slight wobble in the centre.
(4) Allow to cool, then refrigerate to set for at least 4 hours or overnight.

Chantilly Cream
(1) Whisk cream, sugar and vanilla in free-standing mixer or hand-held electric whisk until soft peaks form.

To Serve
(1) If serving at room temperature, place chantilly cream in a piping bag fitted with a round or star nozzle, and pipe cream peaks onto pie, dusting lightly with cinnamon, and using a sharp knife to cut neat slices.
(2) If preferring to serve pie warm, heat briefly in oven or microwave, then dollop with chantilly cream immediately prior to serving.

Enjoy!

Pumpkin Pie | The Polka DotterPumpkin Pie | The Polka Dotter
Credits and Sources
Shortcrust pastry recipe adapted from the The Perfect Lemon Meringue Pie by the Guardian
Pumpkin filling recipe adapated from Martha Stewart
Marble serving board by Bed Bath n’ Table
Scalloped dessert plates from Robert Gordon Australia
Mini ceramic nesting bowls by Antler and Moss
Glacier linen dishtowel by Red House VT

Filed Under: Pies & Tarts Tagged With: Cinnamon, Pumpkin, Spice

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Go placidly amidst the noise and haste, and rememb Go placidly amidst the noise and haste, and remember what peace there may be in silence.
~ Max Ehrmann

Love this quiet scene at Pappa Sven. It was actually a test shot of the lighting, my first shot of the day. The lovely Libby had handed me a bud vase filled with a casual spray of flowers picked from one of Pappa Sven’s flower pots, and I had set out a few unfrosted coconut cupcakes on a her lovely cake stand, getting them ready to glam up with roasted strawberry icing.

I never usually care too much for my test shots, they are what they are, and I often prefer my last shots of a session, when the cakes are cut, the crumbs are scattered and the drizzles have dripped in their imperfectly perfect ways. And I’ve had a sneaky chance to indulge in whatever dessert I have prepared, all in the name of good photography and recipe testing.

But it’s true what they say, there’s a first time for everything, and this photo may actually be my favourite of the whole shoot, a genuine moment of calm in such a cosy space.

And if I had it my way - I’d share the full un-cropped version with you, that included the beautiful detail of the brick wall across the top of the window, but as Instagram would have it, we are obliged to a 4:5 ratio, so alas today this crop will suffice. 

Also I am absolutely elated and humbled that the tickets to this event are selling so quickly. Thank you to those of you who have already purchased a ticket, it truly means a lot to have you share this event with us 💕

And if you missed the event details - head to my last post or click the link in my profile 😊

#thinkpink #pinkribbon #afternoonteatime #pinkcupcakes #nordiclifestyle #pappasven #fundraiserevent #nbcfaus #foodphotographyandstyling #newcastleevents
Event Announcement! 💕 Join us for an intimate Event Announcement! 💕

Join us for an intimate and heartwarming Pink Ribbon Afternoon Tea, hosted by Salma Sabdia (@thepolkadotter) in the cosy surrounds of Pappa Sven’s Apartment (@pappasvens).

We’re raising funds for the National Breast Cancer Foundation (@nbcfaus), a cause that’s particularly close to our hearts, and we would love for you to share this special event with us.

Immerse yourself in our much loved ‘Pappa Sven’s Apartment’ and savour a selection of delectable pink-themed cakes, cookies and more, all specially crafted for this occasion. 

Event details:
Saturday 14th October at 2pm
Pappa Sven Apartment in Cooks Hill, NSW, Australia

Click the link in profile for more details and to book your ticket through the @pappasvens website.

We can’t wait to see you there!

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SAVE THE DATE! Hey Newcastle! We have been plann SAVE THE DATE! 

Hey Newcastle! We have been planning a VERY special event for you 💕

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Stay tuned and keep an eye out on our socials, where we’ll be sharing all the details early next week!

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The magnolias are in full bloom again. It’s alw The magnolias are in full bloom again.

It’s always such a glorious sight to witness. Last year I shared the special story behind our magnolia tree, and I can’t help but share it again after I’ve spent the better part of the last week admiring her brilliant beauty.

The first time she flowered a few years ago, we were completely in awe. We had moved into our home in the middle of a scorching summer drought, and always wondered about this sickly tree that commanded prime position in the front yard.

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