Pumpkin Pie Recipe

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

• Preheat oven to 220^oC/425^oF/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 180^oC/350^oF/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.