The Craft's Meow Preview - As We Gather Together

Today is Day One of five fabulous previews for The Craft's Meow's October 1st release. Over the next five days you'll get to see these wonderful Fall/Thanksgiving sets being previewed by the DT - check out the details on OUR BLOG. Since it's Spring here in Australia and we don't celebrate Thanksgiving I decided to come up with a fun project to showcase the versatility of these sets and I created a recipe set! 

Each recipe was chosen to co-ordinate with the images from each set - and today's set is As We Gather Together by Kaitlyn Ord. I've taken the pumpkin image and the harvest sentiment and added a Pumpkin Pie recipe inside. Each day there will be a new image and a new recipe - so I hope you can come and visit and hopefully take away some recipes and ideas for these sets.

Here's today's recipe for you....

Pumpkin pie 

Ingredients (serves 6)

2 cups pumpkin puree  

3 eggs

1 1/2 cups thickened cream, plus extra to serve

185g brown sugar

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp allspice

Maple syrup, to serve

Icing sugar, to dust

Pastry

250g plain flour

110g pure icing sugar, sifted

110g unsalted butter, chilled, cubed

1 egg

Method

To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.

Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.

Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.

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