As we near the most frightful day of the year, we have a tasty rosé pairing treat to enjoy this Halloween. We’ve shared a delicious Pumpkin Pie recipe that pairs excellently with out Le Bijou de Sophie Valrose rosé.
The secret to rosé pairing is contrast. Here the crisp acidity of our Sophie Valrose rosé cuts through the sweet, round, fatty compounds of the Pumpkin Pie, bringing out hidden characteristics in the wine. With 2020 having played quite enough tricks on us already any ‘Tick or Treating’ is off the cards so why not enjoy a slice of pie and a glass of Bijou rosé in front of your favourite horror film. Enjoy!
- 750g pumpkin, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- 150g caster sugar
- pinch of salt salt
- pinch of nutmeg, grated or ground
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
- STEP 1
Place the pumpkin chunks in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins until tender. Drain the pumpkin and let it cool.
- STEP 2
Heat oven to 180C (gas mark 4). Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- STEP 3
Pour a glass of Le Bijou de Sophie Valrose rosé (it’s not needed in the recipe, just for yourself!).
- STEP 4
Increase oven to 220C (gas mark 7). Push the cooled pumpkin through a sieve into a large bowl, creating a pumpkin purée. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C (gas mark 4). Continue to bake for 35-40 mins until the filling has just set.
- STEP 5
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled and add a dollop of whipped cream to each serving.