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.