Pumpkin pie with candied pepitas

Pumpkin pie with candied pepitas

The Pie Project
Kirsten Jenkins

My current obsession is adding vegetables to desserts. I love the earthy flavour and interesting textures that vegetables give to cakes, tarts, ice creams and, of course, pies. However, pumpkin reigns in this classic pie for its delicate, sweet flavour. It marries perfectly with the fragrant spices while being balanced by a punchy sour cream topping. — Phoebe


Quantity Ingredient
600g peeled butternut pumpkin, chopped into 2 cm pieces
375g sour cream
3 eggs
150g demerara sugar
100g caster sugar
2 teaspoons natural vanilla extract
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
2 tablespoons pepitas
1 tablespoon maple syrup
125ml thickened cream


Quantity Ingredient
200g plain flour
55g caster sugar
1/4 teaspoon fine sea salt
125g cold unsalted butter, cut into 2 cm cubes
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour (leave some large chunks of butter in the mixture, as this will ensure the pastry becomes nice and flaky as it cooks).
  2. Make a well in the centre of the flour mixture and add the vinegar water in 3 batches, using your hands to fold it into the flour to combine. Shape into a disc, wrap in plastic wrap and chill for 3 hours.
  3. Roll out the pastry on a lightly floured work surface to a thickness of 3 mm . Use the pastry to line the base and sides of a 15 cm × 8 cm deep fluted pie dish. Chill for 1 hour.
  4. Preheat the oven to 200°C. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 20 minutes or until the pastry is a light golden colour. Remove the paper and baking weights, and cook for a further 5 minutes or until the pastry base is dry to the touch. Set aside to cool slightly. Reduce the oven temperature to 140°C.
  5. Steam the pumpkin over a saucepan of simmering water for about 20 minutes or place the pumpkin in a microwave-safe bowl, cover with plastic wrap and microwave on high for 9 minutes, until very tender. Drain in a colander to remove any excess liquid, then leave to cool completely. When cool, whiz in a food processor to a smooth purée. Add 250 g of the sour cream, the eggs, sugars, vanilla and spices and whiz until smooth and combined. Pour into the pastry case, and bake for 1 hour or until the edge is set but there is a gentle wobble in the centre. Cool to room temperature.
  6. Heat the pepitas and maple syrup in a saucepan over medium heat, stirring, for 1–2 minutes until lightly caramelised. Remove from the heat and leave to cool.
  7. Whisk the remaining sour cream and the cream together until thickened. Serve the pie with the candied pepitas scattered on top, and the sour cream mixture.
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