Pumpkin Pie Recipe

Pumpkin Pie Recipe

Ingredients : Serves 8

40 g

250 g

475 ml

130 g

1.5 ml

5 ml

2.5 ml

1.5 ml

1.5 ml

2

 

For the pastry

165 g

2.5 ml

115 g

30-45ml

Pecan nuts, chopped

Pureed pumpkin

Single cream

Light brown sugar

Salt

Ground cinnamon

Ground ginger

Ground cloves

Grated nutmeg

Eggs

 

 

Plain flour

Salt

Lard or vegetable fat

Iced water

Method :
  • Preheat oven to 220oC/425oF/Gas 7. For the pastry, sift the flour and salt into a mixing bowl. Rub in the fat until the mixture resembles coarse bread crumbs. Sprinkle in enough water to form the mixture into a ball.
  • Roll out the pastry to a 4mm thickness. Use to line a 23cm tin. Trim and flute the edge. Sprinkle the chopped pecan nuts over the base of the case.
  • Beat together the pumpkin, cream, sugar, salt, spices and eggs. Pour the pumpkin mixture into the pastry case. Bake for 10 minutes, then reduce the heat to 180oC/350oF/Gas 4 and continue baking until the filling is set, about 45 minutes. Leave the pie to cool in the tin, set on a wire rack.

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