Pumpkin Pie

Pumpkin Pie

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 4

Ingredients
  

For the pastry

  • 1 sweet shortcrust pastry case A packet of ready made sweet shortcrust pastry with 40g / 1½oz crushed pecans mixed in

For the pumpkin pie filling

  • 450 g Prepared weight pumpkin flesh peeled and cut into 1in/2.5 cm chunks
  • 2 Large eggs plus 1 yolk use the white for another dish
  • 75 g soft dark brown sugar
  • 1 tsp ground cinnamon
  • ½ level teaspoon freshly grated nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 275 ml/10fl oz double cream

Instructions
 

  • Pre-heat the oven to 200C/400F/Gas 6.
  • If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out 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 on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.
  • Lightly whisk the eggs and extra yolk together in a large bowl.
  • Place the sugar, spices and the cream in a pan, bring to 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 pureé, 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.
  • Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream.

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