The first frost has come, bringing with it days that call for a slice of something warm and spiced. There’s already a pumpkin pie on the blog, but this one feels different – gentler, perhaps, with golden sugar adding its quiet warmth to the filling. The pâte brisée, crisp and buttery, is a joy to work with, and I’ve shared a few notes to make handling it as simple as it is satisfying.
Red kuri squash pie
A silky, spiced potimarron [red kuri squash] filling nestled in a buttery, päte brisée crust – this classic pie is autumn comfort at its finest. Best served with a dollop of lightly whipped cream and a dusting of cinnamon.
Notes
On squash/pumpkin purée:
I almost always make my own squash/pumpkin purée. This time, I used potimarron [red kuri squash], but pumpkin or butternut works just as well in this recipe. To do so, I simply cut the squash in half using a large serrated knife, scoop out the seeds, and place it cut-side down on a tray lined with baking paper. Bake at 175°C / fan 150°C until soft – you can test the doneness using a skewer.
Once cooled, scoop out the flesh and purée it in a food processor until smooth. For this recipe, I like to cook the purée on the stove for a few minutes to reduce any excess water. This step ensures a thick, velvety filling that holds together beautifully when baked and concentrates the pumpkin’s natural flavour.
Mixing the dough in a food processor:
If you prefer to use a food processor for the pâte brisée, pulse the flour, sugar, and salt together first. Then add the cold butter, pulsing until it resembles coarse crumbs. Finally, add the cold water gradually, pulsing just until the dough comes together. Be careful not to overmix – you want the dough to stay tender and flaky.
Blending the filling:
I’ve found the best way to make the pumpkin filling is by using a hand blender. It creates a beautifully smooth texture, but be sure to blend gently and avoid incorporating too much air.
More on blind baking: For detailed tips on how to blind bake your tart crust, take a look at my post on the subject here. I find that it’s best to blind-bake the tart case until golden.
Makes 12 slices
Ingredients
For the pate brisée
- 185 g plain flour
- 2 tsp golden caster sugar
- 1/2 tsp flaky sea salt
- 115 g cold butter cut into 1cm cubes
- 2.5 tbsp ice-cold water
For the pumpkin filling
- 420 g squash or pumpkin purée homemade or store-bought (see note above)
- 145 g golden caster sugar
- 1/2 tsp flaky sea salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- a pinch of nutmeg
- 330 g whipping cream
- 3 eggs
Instructions
Make the dough:
- In a large bowl, whisk together the flour, sugar, and salt. Rub the butter into the mixture with your fingertips until it resembles coarse rolled oats, then stir in the cold water using a rubber spatula.
- Turn the mixture onto a clean work surface and gently bring it together – avoid kneading. Pat into a disc about 2cm thick, wrap in clingfilm, and refrigerate for at least 1 hour or up to 2 days.
Rolling out the pastry:
- Butter a 23-25cm tart tin and set aside.
- Lightly flour your work surface, then unwrap the chilled dough and place it on the floured surface. Dust the top of the dough and roll it out to a 3-4 mm-thick circle, roughly 10cm larger than your tart tin. I find it easier to start flattening the dough by making indents in it with my rolling pin, see note above.
- Carefully roll the dough around the rolling pin and unroll it over the tart tin. Gently press it into the corners and sides so it fits snugly. To trim the edges, roll the pin over the top of the tin for a clean, even finish.
- Place the prepared tart crust in the freezer for 15–30 minutes while preheating the oven to 200°C/180°C fan.
Blind baking the tart crust:
- Line the pastry with baking paper and fill it with raw rice or dried beans. Bake for 15 minutes, then remove the paper and weights. Bake for another 5 minutes, or until the base is lightly golden.
Making the pumpkin filling:
- While the crust bakes, prepare the filling.
- In a medium saucepan, combine the suqash/pumpkin purée, sugar, salt, and spices. Cook over medium heat, stirring regularly, until it starts to bubble. Continue for 5 minutes to reduce excess moisture.
- Remove from the heat and transfer to a bowl. Whisk in the cream until smooth, then mix in the eggs with a hand blender, being careful not to incorporate air.
- When the crust is ready, reduce the oven temperature to 170°C/150°C fan. Pour the filling into the tart shell and bake for 45–55 minutes, or until the centre is set but still has a slight jiggle. A skewer inserted in the middle should come out clean.
- Allow to cool completely for at least 4 hours before slicing. Serve with lightly whipped cream. A dusting of cinnamon or nutmeg is a lovely addition too!
Follow along as I add the finishing touch – a dollop of lightly whipped cream to slices of spiced pumpkin pie.
