< brown butter pumpkin pie >
Winter is the time to tuck into the pumpkin stores from the Autumn harvest.
Pumpkin is one of my favourite vegetables because of the endless possibilities the different varieties offer for sweet and savoury cooking.
This brown butter pumpkin pie is from my all time top pie cookbook by @birdsblack. It is gloriously lush, creamy and custardy. While most pumpkin pie recipes call for a tin of pumpkin puree I've never bought one, TBH I can’t think of anything worse, and I think you’d be hard pressed to find it in Australia.
Pumpkin puree is easily made by roasting chunks of pumpkin in the oven and then blending them to smooth in a food processor. I’ve never had a problem substituting an equal weight of fresh pumpkin puree for canned using this method. And it has the extra bonus of being fresh, free from any preservatives, colours and sugar and also giving you a bunch of left over roast pumpkin chunks to make lunch or dinner with!
What are you baking or cooking with pumpkins this winter?