Pumpkin Pie
| Published: 3rd October 2007 11:17 |
Serves: 4-6
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Ingredients
340g Cooled cooked pumpkin flesh, pureed using a blender, processor, or ricer*
340ml Evaporated milk
5 tbsp Soft dark brown sugar
2 tbsp Caster sugar
1/2 tsp Ground cloves
1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
3 Eggs, lightly beaten
1 tbsp Melted butter
20cm Blind-baked pastry flan case
Method
1. Preheat the oven to 190ºC/Gas 5.
2. In a mixing bowl mix together the filling ingredients and mix to a smooth batter.
3. Pour the pumpkin mixture into the blind-baked flan case. Bake the pumpkin pie for 40 minutes until the crust is golden-brown and the filling has set. Remove from the oven and set aside to cool.
4. Serve hot or cold with whipped cream or ice cream.
*I usually roast rather than steam the pumpkin, this gives it a more intense flavour.
To blind bake, roll out your pastry to 1 inch larger than you dish, line your dish and prick the base to stop it rising. Cover with greaseproof paper and either ceramic baking beans or rice. Leave the excess pastry around the edge if your pastry does shrink while baking it won't matter. Bake for 10 - 15 minutes at 190oC. Remove from the oven and trim if necessary with a sharp knife.
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