Who knew pumpkin pie would taste so good?
October 24, 2017
Sweet shortcrust pastry case – (if you’ve time make from scratch, or a packet of ready made sweet short crust pastry which you can add 40 g crushed pecans mixed in.)
For the filling;
450g / 1llb prepared weight of pumpkin flesh cut into 1 in / 2.5cm chunks
2 large eggs plus 1 yolk
75g/3oz soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ teaspoon ground all spice
½ ground cloves
¼ teaspoon ground ginger
275ml / 10fl oz double cream
- Pre-heat the oven to 200C/400F/Gas 6.
- If using a shop bought sweet crust pasty case, use one that is 23cm/9in diameter and 4cm/ 1 1/2in deep. If using your own pastry, roll it out on your marble pastry board & marble rolling pin and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.
- To make the filling, place the pumpkin chunks and pulp on a baking tray, cover with tin foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a course sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a puree.
- Lightly whisk the eggs and extra yolk together in a large bowl.
- Place the sugar, spices and the cream in a pan, bring to a simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin puree, still whisking to combine everything thoroughly.
- Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
- Leave to cool on wire rack & serve with fresh cream.
Thanks to @antonyworrellthompson on @saturdaykitchen for great and easy recipe!
Written By: Jayne Little« Back
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