Pumpkin Pie
By Olga Klesch
This North American Classic has been adopted by the British as a good way of using up left over Hallowe'en pumpkin.
When the weather is chilly, there's nothing more comforting than a warm slice of pumpkin pie!
Ingredients
- 40 Gram Pecan nuts, chopped (1 1/2 oz)
- 250 Gram Pumpkin, puréed (9 oz)
- 450 ml Single cream (15 fl oz)
- 125 Gram Light brown soft sugar (4 1/2 oz)
- 1/4 Teaspoon Salt
- 1 Teaspoon Ground cinnamon
- 1/2 Teaspoon Ground ginger
- 1/4 Teaspoon Ground cloves
- 1/4 Teaspoon Grated nutmeg
- 2 Eggs
- ---- pastry ----
- 165 Gram Plain flour (5 1/2 oz)
- 1/2 Teaspoon Salt
- 110 Gram Lard or vegetable fat
- 2-3 Tablespoon Iced water
Details
Servings 8
Level of difficulty Average
Preparation time 40mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 220 °C / 425 °F / Gas 7.
Step 2
For the pastry, sift the flour and salt into a mixing bowl. Rub in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in enough water to form the mixture into a ball.
Step 3
Roll out the pastry to a 5 mm (1/4 inch) thickness. Use this to line a 23 cm (9 inch) pie tin. Trim and flute the edge. Sprinkle the chopped pecan nuts over the base of the case.
Step 4
Beat the pumpkin, cream, sugar, salt, spices and eggs together. Pour the pumpkin mixture into the pastry case.
Step 5
Bake for 10 minutes then reduce the heat to 180 °C / 350 °F / Gas 4 and continue baking until the filling is set, about 45 minutes.
Step 6
Leave the pie to cool in the tin, set on a wire rack.
Review this recipe