Pumpkin Pie Recipe

pumpkin-pieIngredients for pumpkin pie recipe

350g shortcrust pastry (use ready made shop bought pastry or make your own, see below for recipe)
300g pumpkin puree
2 eggs
80g soft light brown sugar
1 teaspoon mixed ground spice
150ml single cream

How to make pumpkin pie recipe

  1. To make pumpkin puree, steam pumpkin flesh for about 10-15 minutes until soft. Mash with a potato masher and set aside to cool.
  2. Preheat oven to 180°C. Roll out pastry and line an 8 inch loose-bottomed flan tin or sponge cake tin.
  3. Whisk eggs, mixed ground spice and soft light brown sugar in a large bowl until thick.
  4. Add pumpkin puree and single cream.
  5. Pour mixture in to the pastry case and bake for 40 minutes.
  6. Serve with whipped cream, if preferred.

How to make shortcrust pastry

You will need:

175g plain flour
90g chilled butter, cut into cubes
Approximately 2 tablespoons of water

  1. Put the flour in a large bowl, then add the butter.
  2. Rub in the butter and flour together until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft pliable dough.
  3. Form a ball with the dough and wrap with cling film and chill in a refrigerator for 30 minutes.
  4. Roll out the dough with a rolling pin on a lightly floured surface. Line the flan tin with the rolled out dough, ready to add filling.

 

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