“Foodie friends – Rosa, Helene, Alessio, Deeba, Vidya, Jamie. Love learning new stuff from you now and then! Whether it be your blogs,inspiring tweets or delicious FB posts. Happy Thanksgiving to all who celebrate and thank you! :-)”
Fahad Khan via FB
Adding pumpkin pie spice to puree energises the taste buds into reaching for higher ground, into appreciating how much more worth this humble yellow gourd can be! It’s simple to roast and make your own pumpkin puree, yet I find myself only ‘walking the roast the pumpkin plank‘ every Thanksgiving!
Happy Thanksgiving you beautiful readers. Thank you as always for stopping by! I leave you with a collage of random things that make me happy.
Don’t forget to tell me if you have something special you make with pumpkin!
[print_this]
Recipe: Pumpkin Pie Tartlets in a Walnut Shell with Spiced Ginger Cream
Summary: Walnuts pair beautifully with warm pumpkin, pie spice and ginger to make these simple little tartlets. A touch of gently spiced ginger cream and we have a winner! Serves 8
Prep Time: 30 minutes {extra if you are making the puree from scratch}
Total Time: 1 hour, 30 minutes {plus cooling & chilling time}
Ingredients:
- Pumpkin Puree
- 600-700g slice of pumpkin
- Walnut tart shell
- 85g / 2/3 cup walnuts, chopped
- 50g / 1/4 cup raw sugar
- 100g / 1/2 cup unsalted butter, chilled, cubed
- 150g / 1 1/2 cups plain flour
- 1/4 tsp salt
- Pumpkin Pie Filling {recipe adapted minimally from here}
- 400g pumpkin puree
- 2 eggs
- 400ml {1tin} condensed milk
- 2 tsp pumpkin pie spice
- 1.5″ piece fresh ginger, grated, juice squeezed out through a strainer
- Spiced Ginger Cream
- 100ml low fat cream, chilled
- 30g / 2tbsp powdered sugar
- 5g / 1/2 to 1 tsp ginger powder {as per taste}
Method:
- Pumpkin Puree
- Remove seeds etc of pumpkin {I used one long slice}, wrap in foil and bake at 180C for about 45 minutes.
- Once warm enough to handle, peel and chop the roasted pumpkin, and puree. Yields about 425-440gms of pumpkin puree {approximately 1 15oz can}
- Walnut Tart Shell
- Preheat oven to 180C.
- Place walnuts and sugar in food processor; process to grind to fine meal in short pulses. {Thermomix: Speed 9, 10 seconds}
- Add the chilled butter and process until you get a breadcrumb like mix, 30 seconds. {Thermomix: Speed 8, 10 seconds}
- Add the flour and salt. Process again until it begins to come together. Bring together gently until smooth and pliable. {Thermomix: Speed 8, 10 seconds, repeat if required}.
- Divide the dough into 8 equal portions. {if dough is too soft, chill for 20 minutes in refrigerator}.
- Gently press dough to line the base and sides of eight 3-inch loose bottomed tart pans or parchment lined shallow ceramic ramekins {as pictured}
- Bake for 15 minutes until light golden and firm to touch. Cool completely before filling.
- Pumpkin Pie Filling
- Place all ingredients in a large bowl and whisk well until smooth.
- Assembling Tartlets
- Preheat the oven to 180C.
- Divide the filling equally between the cooled tart shells. Bake for 45 minutes approximately until a knife inserted in the centre comes out clean, and the filling is firm to touch and glossy.
- Cool completely on a wire rack and chill if you like. Chilling heightens the flavours of the ginger and pumpkin spice.
- Note: The warm walnut shell might be a tad crumbly so be careful if you are trying to demold it while warm. Suggest chill the tart before demolding.
- Spiced Ginger Cream
- Whip the chilled cream with sugar and ginger powder until medium peaks. Place in pastry bag with a 1/2″ round nozzle and pie over pie once the pie is completely cool, preferably chilled.
[/print_this]
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
