The pumpkin is an American vegetable, taken to Europe in the "Columbian Exchange" that started in 1492. In the modern US, the pumpkin has a central role on the Thanksgiving table. The Pilgrims in Plymouth, Massachusetts, are said to have eaten pumpkin custard flavoured with maple syrup and spices at the first Thanksgiving to celebrate their successful harvest.
2kg pumpkin - Queensland blue is excellent
3 large eggs
120g panela sugar*
120ml double cream
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp fresh grated ginger
Pinch ground cloves
Pinch salt
120g amaretti biscuits, crushed
100ml cream
1 pie mould (20cm wide, 3cm high) lined with shortcrust pastry
*Panela is an unrefined sugar obtained from slowly boiling and reducing sugar-cane juice, resulting in a solid block. The block is then ground to fine sugar. It's also called rapadura or jaggery and is often sold as certified organic. If you can't find it, brown sugar will do.
Cut pumpkin into manageable pieces to fit into a large pot, one-quarter filled with cold water, leaving skin on but removing seeds. Bring to boil, cover with lid and simmer 30-40 minutes until flesh is easily pierced with a sharp knife. Drain and cool before removing skin.
In small batches, place flesh in clean tea towel, squeezing out enough water so that 1 cup of flesh remains.
In a large bowl, whisk eggs with sugar then mix with remaining ingredients except 40g crushed amaretti and 100ml cream.
Fill pie case and bake in preheated 175C oven for 45 minutes. Cool on wire rack.
Whip remaining cream and serve with pie, sprinkling remaining amaretti on top
The best recipes from Australia's leading chefs straight to your inbox.
Sign up