Matcha Pumpkin Pie
It’s thanksgiving, what better moment to enjoy a slice of a lightly spiced pumpkin pie with a matcha twist?
Pumpkin Filling
- 3 eggs
- 100g demerara sugar
- 56g caster sugar
- 1tsp ground cinnamon
- 1tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1tbsp all-purpose flour
- 260ml evaporated milk
- 1 can of pumpkin puree (425g)
Shortbread Crust
- 300g plain flour
- 200g butter (at room temperature)
- 100g demerara sugar
- 1 tbsp matcha
Matcha whipped cream
- 200ml whipping cream
- 1 tsp Superior Grade Matcha
- 20ml water
- 30g caster sugar
Method
- Whisk the butter (at room temperature) and sugar in a bowl until you get a white creamy texture. Mix the matcha and flour together and add them to the batter. Knead very lightly to an even dough.
- Shape into a thick square, cover and chill for at least 20 minutes.
- Preheat the oven to 170˚c.
- Dust the worktop with a little flour and roll out the dough to 0.5cm thickness and use it to line a 24cm tart tin. Bake blind for 15 minutes (line the pastry case with greaseproof paper and fill with baking beans) – leave it to cool down.
- In a separate bowl, combine the sugar, salt, flour and spices.
- Mix the beaten eggs and evaporated milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 35-40 minutes until the filling has just set.
- Leave it at room temperature for at least 20 minutes, before eating.
- Sprinkle some matcha on top.
- In a separate bowl, mix the water, cream, sugar and sieved matcha, mix well and sieve again before pouring into the siphon (whipped cream dispenser)
- Refrigerate, when ready to serve screw the gas cartridge into the siphon and squeeze it on to the pie or make a swirl on the side.
This dessert can be prepared the day before and can be kept 3 to 4 days in the fridge. Always eat it at room temperature to get the full spectrum of flavour.
Matcha whipped cream can be stored a few days in the fridge and can be used with other desserts or ice cream to add matcha flavour.
