Pumpkin pie filling that is beautifully smooth, sweet and full of flavour, made more substantial with a pillow of maple whipped cream on top. The wholemeal spelt flour in the crust works wonderfully with the pumpkin and nothing goes to waste as the seeds are toasted up to salty-sweet perfection.
By Kate Doran
If you’re a fan of Pinterest, Instagram or regular food blog reader you won’t have failed to notice the proliferation of orange recipes that arrived along with autumn. Although at times it feels like everywhere I look, pumpkins and squash are leaping from my computer screen, people are posting these recipes for a reason. Seasonal produce tastes best, should be made the most of and can provide us with a warm, comforting food-based hug as the temperatures drop and the nights draw in.
Last Thursday some friends came over for an autumn meal. As they told us they were planning to bring a carved out, candle-lit pumpkin, I decided to put the one I’d already bought to edible use and attempt to make a pie. I knew I wanted lots of spice, a spelt crust and maple syrup to complement the sweet nutty pumpkin flesh and after a bit of experimenting, this is the end result.
The only individual tart tins I own are shallow so these don’t quite have the spoon-sinking depth of some of the pies out there, but what there is of the filling is beautifully smooth, sweet and full of flavour, made more substantial with a pillow of maple whipped cream on top. The wholemeal spelt flour in the crust works wonderfully with the pumpkin and nothing goes to waste as the seeds are toasted up to salty-sweet perfection.
This might be my first pumpkin pie but it certainly won’t be my last. Here’s to seasonal baking and who knows, this could be the year that I finally learn to love all sorts of Christmas desserts, too.
Nicknamed Little Loaf at 3 by a great aunt who noticed her appetite for bread was bigger than she was, Kate fell in love with baking from an early age. In 2011 she started 'The Little Loaf' blog as a place to share her favourite recipes and stories. Since then, Kate's recipes have featured in The Sunday Times magazine, Stylist, Guardian, The Huffington Post, Making Cakes & Bakes and more. Kate was named one of the UK's best food bloggers by the Sunday Times magazine and The Little Loaf was named one of the UK's best baking blogs by Channel 4 Food. Kate's debut cookbook, HOMEMADE MEMORIES: CHILDHOOD TREATS WITH A TWIST, will be published by Orion Books on 4th June 2015.