Though ‘lunch’ is the wrong word, it implies something habitual, mundane almost and what Olive made was NOT. In fact she had prepared a Thanksgiving FEAST. Think Lobster and Abalone Risotto as a starter, a stuffed Turkey with heavenly Roasted Potatoes, Sauteéd Green Beans and Artichoke hearts, and then…ah, and then. THIS. A Pecan Nut Crusted Pumpkin Pie. To our South African sensibilities it was like a Pumpkin Melktert, dotted with meringue and matcha ice cream balls and a crunchy, nutty, crust. If THAT is Thanksgiving we vote yes.
Because we feel that glorious experiences such as these should not be confined to our memory alone, Olive has been kind enough to write-up the recipe for you here. We suggest you pair it with a desert wine of your choice.
PECAN NUT CRUSTED PUMPKIN PIE
CRUST
Preheat oven to 180°C.
Line a 25cm springform cake tin with baking paper, and then spray with non-stick cooking spray. Not all baking paper is equally effective, and this delicate crunchy crust needs to be removed effortlessly.
In a food processor, crush the pecan nuts to a fine crumble, then add the syrup and sugar, and mix well into a thick paste.
Scrape the paste out, and press evenly into the tin. Try to make sure that the corners are not too thick.
Cover the rim of the tin/pastry with tin foil and bake for 20 minutes, remove tin foil and bake for another 10 – 15 minutes until the crust is evenly golden brown.
Remove from oven and set aside to cool.
Crust Ingredients
500g Pecan nuts
125ml Maple syrup
80ml Golden brown sugar
FILLING
Cook the diced pumpkin until soft, drain, and set on a strainer and press lightly with the back of a wooden spoon to squeeze all excess water out. Transfer to a bowl and purée with a potato masher, or in a food processor if necessary.
In a medium-sized pot, bring the cream and milk to the boil, and set aside. In a separate pot, melt the butter, and add the spices, puréed pumpkin, and then the brown sugar and syrup.
In a mixing bowl, whisk together the egg yolks, cake flour, corn flour, castor sugar and vanilla paste. Add the warm cream and milk, whisk together and return to the pot, over medium heat. Add the pumpkin mixture. Keep stirring, ensuring the mixture does not burn, until it has thickened enough to leave a clear track on the bottom of the pot when a spoon is pulled through. Remove from heat, and leave to cool to room temperature.
Spoon pumpkin mix into crust, cover with tin foil and refrigerate, preferably overnight, but for at least 4 hours.
Once ready to serve, carefully remove from tin, place on platter and decorate with Italian meringue and match ice cream balls, or sprinkle with cinnamon sugar.
Filling Ingredients
1kg Pumpkin, peeled, sliced and diced
250ml Cream
125ml Full cream milk
2 tablespoons Butter
1/8t teaspoon Powdered nutmeg
1/8 teaspoon Powdered all-spice
1/4 teaspoon Powdered ginger
1/2 teaspoon Powdered cinnamon
2 tablespoons Golden brown sugar
4 tablespoons Maple Syrup
2 Eggs, separated
4 tablespoons Cake flour
2 tablespoons Cornflour
250ml Castor sugar
3 teaspoons Vanilla paste
ITALIAN MERINGUE
Combine the water and sugar in a small pot and boil to softball stage. Should you not have a confectionary thermometer, you could dip a dry metal teaspoon (a wet spoon will cause the syrup to crystalise) into syrup and drip some of the syrup into a cup of cold water. When the syrup forms small balls in the water, it is ready.
It should take about 5-7 minutes to boil to this stage.
In the meantime, whisk the two egg whites to stiff points in an electric beater, and add the spices. Once the sugar syrup is ready, slowly pour it into the egg whites, while continuously beating, and keep beating until the egg mixture has cooled down, and become really glossy.
Transfer to a piping bag, and pipe onto the pie. Should you wish, you could brown the meringue slightly, using a handheld blowtorch.
Meringue Ingredients
125ml Castor sugar
2 tablespoons Water
1 teaspoon Powdered ginger
1 teaspoon Powdered cinnamon
MATCHA ICE CREAM
Set the ice cream out of the freezer until slightly softened. Stir the match tea powder in, until it is very well mixed thought, and the ice cream is an even green colour. Return to freezer until needed.
To serve, dip a melon baller into hot water and scoop little balls of ice cream into the pie.
Finally sprinkle with some edible silver powder for a festive touch!
Ice Cream Ingredients
1 litre Extra creamy vanilla ice cream
2 tablespoons Matcha tea powder