Pumpkin Pie

A delicious sweet spiced filling surrounded by a rich buttery pastry. Often eaten in the USA to mark the Autumn - Winter harvest. The filling is custard based and spiced with cinnamon, nutmeg and cloves for a real warming dessert. Simply served with freshly whipped cream.

 

Makes a 9inch Pie

 

Ingredients for the pastry

 

225g (8oz) Plain Flour

115g (4oz) Unsalted Butter or Fat

Pinch of Salt

3-4tbsps of Ice Cold Water

 

Ingredients for the Filling

 

450g (1lb) Cooked or Canned Pumpkin

250ml (8fl oz) Whipping Cream

115g (4oz) Dark Brown Sugar

2 Eggs

4tbsps Golden Syrup or Honey

1 1/2tsps Ground Cinnamon

1tsp Ground Ginger

1/4tsp Ground Cloves

Pinch of Salt

 

Method

 

Prep a 1kg (2.2lb) pumpkin into equal chunks and place on a baking tray covering with foil. Pop in a 200C/390F oven for around 45-50 minutes until soft, allowing to cool completely. Place the pumpkin in a sieve and press with the back of a spoon to remove any excess water. Place to one side for later. 

 

Place the flour, salt and butter in a bowl. Rub together until the mix resembles breadcrumbs, add the water and bring the mix together to form a dough. Wrap in clingfilm then place in the fridge to chill.

 

On a lightly floured surface roll out the pastry to the size of the pie tin. Place the pastry over the tin and push into the edges of the tin. Prick with a fork and blind bake for 10-12 minutes at 190C/375F. Remove the baking beans and bake for a further 6-8 minutes.

 

Meanwhile beat all the ingredients for the filling together. Then pour the beaten mix straight into the pastry case and cook at 190C/375F for 35-40 minutes until the custard sets. Remove once set and allow to cool slightly before trimming off the excess pastry. 

 

Serve either hot or cold and is best enjoyed with freshly whipped cream.