Pumpkin pie

Pumpkin pie

posted in: Pies & tarts, Recipes, Uncategorised | 0

Serves: 12
Preparation: 25 minutes
Cooking: 2 hours


INGREDIENTS

Shortcrust pastry with cinnamon

225 g plain flour
30 g icing sugar
125 g unsalted butter, chopped
1 egg
1 teaspoon cinnamon, ground

pinch of salt

Filling

500 g pumpkin
2 eggs
125 g caster sugar
1 teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
¼ teaspoon cloves, ground
50 ml orange juice
125 ml milk
30 g melted butter

 

METHOD

  • Preheat the oven to 200°C and line a baking tray with baking paper. Cut the pumpkin in  halves or quarters, depending on the size, and scoop out all the seeds. Place on the tray and bake for approximately  40 – 45 minutes or until tender. Set aside to cool.

Pastry

  • To make the pastry, sieve the flour with icing sugar and cinnamon into a bowl. Add salt and chopped butter. Use your fingertips to rub the butter in to create fine crumbs.
  • Lightly whisk the egg and add to the crumbs. Create a soft but not sticky dough. Wrap in plastic film and refrigerate for 30 minutes.
  • Reduce the oven temperature to 180°C and lightly grease a 24 cm tart tin.
  • Roll out the pastry between two sheets of baking paper. Carefully ease the pastry into the tin. Trim any overhanging pastry and refrigerate for 20 minutes.
  • Line the pastry shell with baking paper, fill with baking beads (rice or beans can be used instead) and bake for 15 minutes.
  • Remove the baking beads and bake for further 10 minutes until light golden.

Filling

  • Place the cooled pumpkin flesh into a food processor and blend until smooth. Alternatively, you can push the pumpkin through a sieve into a bowl.
  • Whisk the eggs until pale and fluffy.
  • In a separate bowl, combine the dry ingredients; sugar, cinnamon, nutmeg and cloves. Add the beaten eggs, milk, orange juice, melted butter and puree and stir until well combined. Transfer into a jug.

Finishing

  • Place the pastry back into the oven and pour the filling onto the shell. The filling is quite liquidy so this prevents from spilling the liquid rather than transferring to the oven.
  • Bake for 40 minutes or until the filling is just set in the centre of the pie.

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