Pumpkin pie with coriander seed caramel, is the first recipe i tried from meike peters new book “365 – A YEAR OF EVERYDAY COOKING & BAKING “.
The sound of the coriander seed caramel intrigued me. I was right to be intrigued as the flavour was incredible.
Maybe it was even like one of those little moments in life. Moments when you discover new things and its like a light bulb going off in your head “coriander seed caramel is genius”!.
what spice can i try adding to caramel next. A revelation.
The pie was so good that i want to urge you to buy meike’s book, but it felt too good not to share with you all. So this is a taster of the sort of genius flavour combinations you will find in it.
Pumpkin pie is one of those recipes that we just don’t seem to make here in england.
I’m not sure why, we grow lots of squash here, but we don’t tend to experiment much with it. Apart from soup i cant think of many things we make with it.
I first tried pumpkin pie only a few years ago, i wanted to see what all the fuss was about and baked one and instantly fell in love.
Just before Halloween last year i visited San Francisco and New York.
There was pumpkin pie or pumpkin spice flavoured everything, which i found amazing.
I’m sure pumpkin pie might seem a bit over done to people in america who eat it every year. That’s why i think this one with the addition of coriander seed caramel is so special.
A bit different to the usual thanksgiving table offering.
Expect to see a lot of pumpkin themed recipes coming soon, as i absolutely love it in sweet and savoury dishes.
Coriander seed caramel
Don’t knock it until you have tried it.
Coriander seeds have a warm, aromatic and slightly citrusy flavour.
They pair so well with the sweet creamy caramel and the spicy pumpkin pie filling. Completely different in flavour to the herb, which i really don’t like.
The caramel is meant to be drizzled on the top, but as it was so tasty, i just slathered it on.
Pumpkin pie with coriander seed caramel
Ingredients
For the pastry
- 260 grams plain flour (2 cups)
- 1 1/4 tbsp granulated sugar
- 1/4 tsp fine sea salt
- 130 grams cold butter (1/2 cup plus 1 tbsp)
- 2 tbsp cold water
For the filling
- 400 grams pumpkin puree (14 ounces) or roast 500g squash and puree
- 240 ml whole milk (1 cup) luke warm heat for 40 seconds in a microwave
- 2 large eggs
- 75 grams light brown sugar (1/2 cup)
- 1- 1/4 tsp freshly grated ginger
- 1 tsp cinnamon
- 1/4 tsp ground mace or freshly grated nutmeg
- 1/4 tsp fine sea salt
- 1/8 tsp ground cloves
For the coriander seed caramel
- 100 grams granulated sugar (1/2 cup)
- 60 ml water (1/4 cup)
- 1 tsp coriander seeds crushed with a pestle and mortar
- 90 ml heavy cream (1/3 cup plus 1 tbsp)
Instructions
- Preheat the oven to 400f 200c
- For pastry combine flour, sugar and salt in a bowl, cut butter into small chunks and rub into the flour mixture until only small lumps remain, then add the water and bring together into a dough. form dough into disk and cover with plastic wrap and freeze for 10 minutes.
- Roll the dough out thinly between two pieces of baking paper and line a 30cm tin with it, save off cuts for decoration if you wish, i made some leaves. prick the pastry with a knife and then line with baking paper and top with baking beans or weights and blind bake for 10 minutes, remove baking weights and paper and bake for a further another 10 minutes.
- Turn the oven up to 425f 400c
- In a bowl whisk together all the ingredients for the filling. pour into the tart shell, then add the decorations if you are using them (if you add pastry leaves brush them with a beaten egg). Bake for 10 minutes. Now turn oven down to 180c 350f, turn the pie so it bakes evenly and bake for a further 15 to 20 minutes or until the pie is golden and just set with a slight wobble.let cool completely
Coriander seed caramel
- Bring the sugar and water to the boil in a high sided pan with out stirring until it turns golden brown and caramelised. you can swirl the pan if you need to once or twice but don't stir.
- Take pan off the heat and add the coriander seeds and slowly add the cream and whisk together, being careful as it can spit. Whisk until smooth and place back on the heat for 1 to 2 minutes more while whisking constantly.let cool for a few minutes before pouring onto pie. serve immediately. (Ps this caramel can be make for other desserts and chilled.)
Meikes book “365 – A YEAR OF EVERYDAY COOKING & BAKING ” has 365 recipes in, one for each day or the year.
It is a really lovely book with so many inspiring recipes.
I have to say this pie looks absolutelt SINFUL!!! Just what I like ehehh
it was so sinful, but my excuse is its a vegetable, so one of your 5 a day right? lol, i’m meant to be on a diet, so i just had one slice and then proceeded to eat most of the caramel with a spoon lol, but i force fed it to everyone one else with great pleasure xxx