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Pumpkin Pie Recipe
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Ingredients : Serves 8 |
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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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