Perfect Pumpkin Pie

Here in South Africa we have pumpkin all year round. If you go out into the country areas in winter even you will see pumpkins holding down the roofs of the African farmers dwellings.... Although pumpkin is usually eaten as a vegetable here, I'm always game to try something new and this delicious pie satisfies my sweet tooth.

Butter Pastry:
1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/3 to 1/2 cup ice water (Only enough to make a dough form.)
1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate. Use the other round to cut out leaf shapes for the edge of the pie. Score a leaf vein pattern in the leaf shapes. Brush the edge of the crust with a little egg wash made from whisking together 1 egg with a couple of tablespoons of water. Place the leaves along the edge and brush the tops with egg wash as well. Chill the prepared pastry shell until ready to use.

Filling:

Dice about 4 cups of peeled raw pumpkin and roast on a parchment lined cookie sheet for about 40 minutes or until the pieces are lightly browned and fork tender. Cool completely and purée in a food processor until very smooth.

Whisk together until well blended:

2 cups roasted pumpkin purée
3/4 cup brown sugar
1 1/3 cups whipping cream
1 1/2 tsp cinnamon
3 large eggs
pinch salt
1/4 tsp ground nutmeg
pinch ground cloves

Pour filling into the prepared shell

Bake at 190 C for about 15 minutes before reducing the heat to 180 C and baking for about 25 to 30 minutes until the centre still jiggles a little but is set.

Cool completely before serving. Use extra baked leaf shapes to garnish if desired.