Pumpkin pie with a butter scotch sauce and brandy cream

This recipe is the heart of all flavors from the sharpness of the brandy cream to richness of the butterscotch sauce this dish never lacks flavor. When creating the dish I was trying to add various flavors that all work together, presentation is a key part of cooking and i pride myself in being able to present my dishes in the best way possible. This dish is a beautifully seasonal dish that is best served in the autumnal months. 

Ingredients:

300g plain flour 

150g butter softened  

Pinch of salt 

30 ml water 

350g pumpkin 

70g caster sugar 

1/4 tsp salt 

1/4 tsp nutmeg                                            1/2 tsp cinnamon  

1 medium egg 

15g butter 

90 ml milk 

60 ml Double cream 

5ml French brandy 

15g Raspberries  

15g Blackberries 

2-3 Borage flowers 

80 ml single cream 

78g brown sugar 

25g butter 

Method

Using a serrated knife cut the pumpkin into segments, remove the skin from the pumpkin and weigh 450g of the pumpkin this is more than required, once completed chop the pumpkin into evenly sized chunks.

Next place a large saucepan with a liter of water to boil, once the water is bubbling add the chopped pumpkin and leave to simmer for 10 minutes or until the pumpkin is tender. Remove from pan and drain.

After this mash the pumpkin until there are no lumps, pass the pumpkin mixture through a fine sieve to make a smooth puree, put the pumpkin into a bowl cover with cling film and place in the fridge until needed. 

The next step is to make the pastry, in a bowl rub the flour, salt and softened butter between your thumb and forefinger until the mixture takes after fine breadcrumbs. Once this has been achieved add the water at a steady pace until resembles a smooth dough. Wrap in cling film and leave to rest for 30 minutes.

As soon as the time has elapsed take out the fridge and split into 4 even segments roll out each one until they have a diameter of 16 cm, after this pick up the pastry with the rolling pin and place over the top of a 4cm x 10cm cylindrical spring-form baking tins. Push the pastry into the base of the tin and press gently into the sides trim the excess pastry and chill till the pastry is hardened. Pre-heat oven to 180 c 

Following the previous step place some baking parchments into the pastry lined tins and fill with baking beans and bake for 10 minutes. 

In a large bowl whisk together the caster sugar, salt, nutmeg and cinnamon until thoroughly incorporated, add the eggs, butter, milk and pumpkin puree and whisk again. Increase the oven temperature to 220c, pour the mixture three quarters of the way up pastry cases place on a baking tray and bake for 10 minutes after this time decrease the temperature back to 180 c and continue baking for a further 35 minutes.

During this interval position a medium sized saucepan on a medium heat, place in the single cream, brown sugar and butter whisk continuously, raise the heat to a high heat and leave to simmer whisk occasionally for 2 minutes. 

Once the timer for the baking of the pumpkin pie has been completed take out the oven and leave in their tins to cool for 5 minutes, after this remove from the tins and allow to cool for a further 10 minutes.

Into a mixing bowl whisk together the double cream and brandy until soft peaks form, spoon the cream into a piping bag and place into the fridge until needed. 

To serve, slice the pumpkin pies in half, add the butter scotch sauce and decorate with piped brandy cream, raspberries and borage flowers. Enjoy