PREVIOUS PAGE | ALL RECIPES
Pumpkin Pie
(from bbc.co.uk) Ingredients
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in. For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream
Method
- Pre-heat the oven to 180C/350F/Gas 4.
- Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
- To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
- Then lightly whisk the eggs and extra yolk together in a large bowl.
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
- Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.