Classic Pumpkin Pie (Oceania)

13 ounces short pastry dough (unsweetened)

13 ounces pumpkin pie filling

½ cup brown sugar, dark

1½ tsp ground cinnamon

1 tsp ground ginger

½ tsp salt

½ tsp heavy cream

½ cup whole milk (long life)

10 fresh whole eggs

½ cup heavy cream (well-chilled)

3 tsp sugar icing (confectioner’s)

1 tsp ground ginger

2 tsp candied ginger (chopped)

2 tsp candied ginger (for garnish)

Roll out ¾ of the dough ⅛-inch thick on a lightly floured surface. Fit it into one 10-inch (6-cup capacity) pie plate and trim the edge, leaving a ½-inch overhang.

Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make ½-inch-long cuts – one-inch intervals all the way around the edge of the shell. Turn every other section of the dough in towards the center of the shell to form a decorative edge and chill the shell for 30 minutes.

Roll out the remaining dough, ⅛-inch thick, on the lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.

Transfer the pastry leaves to a baking sheet. Score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375° F oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.

In a bowl, whisk together the pumpkin filling, brown sugar, cinnamon, ginger, salt, heavy cream, milk and eggs until the filling is smooth. Then pour the filling into the shells.

Brush the edge of the shell lightly with some of the remaining egg wash, if desired, and bake the pie in the middle of a preheated 375° F oven for 1 hour, or until the filling is set but the center still shakes slightly.

Beat the heavy cream until stiff peaks begin to form. Add the sugar and the ground ginger and beat the mixture until it holds stiff peaks.

Fold in the candied ginger and serve with the pie. Finish with some candied ginger on top as garnish.