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Thursday, 27 October 2011

pumpkin pie

pumpkin pie


  • 425g chopped pumpkin flesh
  • 1 packet ready rolled shortcrust pastry
  • 1/2 tsp ground cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of allspice
  • 95g dark brown sugar
  • 1 egg yolk
  • 1 medium egg
  • 30ml cream

Preparation method

Prep: 30 minsCook: 1 hour | Extra time: 8 hours, setting
Pre-heat oven to 180 C / Gas 4.
Steam chopped pumpkin for approximately 30 minutes and leave to cool slightly.
Place ready rolled pastry in a pie dish, cover with a disk shape of baking parchment and cover with dried beans or lentils; blind bake in the preheated oven for 20 minutes. Take out and leave to cool.
Blend or mash the steamed pumpkin into a purée.
Add the cinnamon, nutmeg, allspice and dark brown sugar to the pumpkin mixture and stir.
Whisk the egg and egg yolk in a bowl and add to the mixture along with the cream.
Fill the pastry case in the pie dish with the pumpkin mixture. Lower the oven to 160 C / Gas 3 and bake the pie for 35 minutes.
When cooked leave pumpkin mixture to set. And when cool put in fridge overnight to continue to set.

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