caramel
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Pumpkin pie with coriander seed caramel

spicy pumpkin pie topped with a creamy coriander seed caramel sauce
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 8
Author: Meike peters

Ingredients

For the pastry

  • 260 grams plain flour (2 cups)
  • 1 1/4 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 130 grams cold butter (1/2 cup plus 1 tbsp)
  • 2 tbsp cold water

For the filling

  • 400 grams pumpkin puree (14 ounces) or roast 500g squash and puree
  • 240 ml whole milk (1 cup) luke warm heat for 40 seconds in a microwave
  • 2 large eggs
  • 75 grams light brown sugar (1/2 cup)
  • 1- 1/4 tsp freshly grated ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground mace or freshly grated nutmeg
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground cloves

For the coriander seed caramel

  • 100 grams granulated sugar (1/2 cup)
  • 60 ml water (1/4 cup)
  • 1 tsp coriander seeds crushed with a pestle and mortar
  • 90 ml heavy cream (1/3 cup plus 1 tbsp)

Instructions

  • Preheat the oven to 400f 200c
  • For pastry combine flour, sugar and salt in a bowl, cut butter into small chunks and rub into the flour mixture until only small lumps remain, then add the water and bring together into a dough. form dough into disk and cover with plastic wrap and freeze for 10 minutes.
  • Roll the dough out thinly between two pieces of baking paper and line a 30cm tin with it, save off cuts for decoration if you wish, i made some leaves. prick the pastry with a knife and then line with baking paper and top with baking beans or weights and blind bake for 10 minutes, remove baking weights and paper and bake for a further another 10 minutes.
  • Turn the oven up to 425f 400c
  • In a bowl whisk together all the ingredients for the filling. pour into the tart shell, then add the decorations if you are using them (if you add pastry leaves brush them with a beaten egg).
    Bake for 10 minutes.
    Now turn oven down to 180c 350f, turn the pie so it bakes evenly and bake for a further 15 to 20 minutes or until the pie is golden and just set with a slight wobble.
    let cool completely

Coriander seed caramel

  • Bring the sugar and water to the boil in a high sided pan with out stirring until it turns golden brown and caramelised. you can swirl the pan if you need to once or twice but don't stir.
  • Take pan off the heat and add the coriander seeds and slowly add the cream and whisk together, being careful as it can spit.
    Whisk until smooth and place back on the heat for 1 to 2 minutes more while whisking constantly.
    let cool for a few minutes before pouring onto pie. serve immediately. (Ps this caramel can be make for other desserts and chilled.)