pumpkin pie

pumpkin pie

Ingredients

Serves: 5

• 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 mins | Cook: 1 hour | Extra time: 8 hours, setting

1.

Pre-heat oven to 180 C / Gas 4.

2.

Steam chopped pumpkin for approximately 30 minutes and leave to cool slightly.

3.

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.

4.

Blend or mash the steamed pumpkin into a purée.

5.

Add the cinnamon, nutmeg, allspice and dark brown sugar to the pumpkin mixture and stir.

6.

Whisk the egg and egg yolk in a bowl and add to the mixture along with the cream.

7.

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.

8.

When cooked leave pumpkin mixture to set. And when cool put in fridge overnight to continue to set.