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Pumpkin Pie

 


Pumpkin Pie

Prep Time ~ 15 mins Cooking Time ~ 60 mins
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 6-8

Tip

For the sweet pastry:

75g icing sugar

2 egg yolks

120g unsalted butter at room temperature

½ teaspoon baking powder

Pinch of salt

250g plain flour

2 tablespoons cold water

 

For the filling:

3 eggs, beaten

425g pumpkin puree

175g light brown sugar

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon ground cloves

¼ teaspoon nutmeg

275ml evaporated milk

Method

  • To make the pastry - mix together the sugar, egg yolks, butter, baking powder and salt in a large bowl. Sift the flour onto this mixture and rub it together until sandy in texture.
  • Add the water and quickly press together into a soft dough. Wrap in cling film and refrigerate overnight, it can be frozen at this stage.
  • Line a 27cm tart tin with the pastry. Bake blind for 10 - 15 minutes in an oven preheated to 220C, Gas Mark 7.
  • Whisk all the filling ingredients together and pour into the pastry case.
  • Place the pie into the oven and bake for 40 - 45 minutes. The pie is cooked when a skewer inserted in the middle comes out clean.