Tony Jackman's rustic pumpkin pie. (Photo: Louis Pieterse, Kudu Studio) 
This recipe accompanies this story
Ingredients
1 recipe hot pie crust or shop-bought puff pastry
Thin half moon slices of pumpkin, enough to cover a standard oven tray, overlapping
3 cloves garlic, chopped
4 or 5 star anise (yes, 4 or 5)
Dusting of ground cinnamon
Salt and pepper
Butter
Olive oil
Method
Make a hot water pastry crust. Roll out the dough and press it out on a standard oven tray (buttered) to reach 2 cms beyond the edges. This gives you some pastry to fold over and make a boat, as it were. Prick the pastry all over with a fork.
Place half-moon pumpkin slices in a decent pattern on the pastry. Sprinkle with salt, pepper and ground cinnamon, scatter star anise here and there, dot with butter, drizzle olive oil over, and bake in a 190℃ to 200℃ oven until the crust is firm and the pumpkin soft and golden. You’ll find, when you tuck into it, that it has a pleasing sweetness. DM/TGIFood
Inquire about Tony Jackman’s book foodSTUFF (Human & Rousseau) at tony@dailymaverick.co.za.
Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.
Send your recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.