RECIPE FOR PUMPKIN PIE

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This recipe for pumpkin pie is easy to make and perfect for Halloween.  Happing eating.

Serves 8

Ingredients

Sweet short crust pastry

450 g / 1lb prepared weight pumpkin flesh

3 eggs

1 oz / 275 ml double cream

1oz / 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

Method

Pre-heat the oven to 180C/350F/Gas 4.

Roll out the sweet crust pastry and line a dish 9 inch/23 cm diameter and 1½ inches/4 cm deep.

Cut the pumpkin into 1 inch / 2.5 cm chunks.  Steam the pumpkin for 20 minutes.  Place in a coarse sieve and press lightly to extract any excess water.

Lightly whisk the eggs together in a large bowl.

Place the sugar, spices and the cream in a pan.  Bring to simmering point and whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

Add the pumpkin pureé and whisk thoroughly. Pour the filling into the pastry case and bake for 35-40 minutes until it puffs up round the edges but still feel slightly wobbly in the centre.

Allow to cool.

Serve chilled with whipped cream.

For related articles click onto:
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How to make pastry

Pumpkin Bread
Pumpkin carving
Pumpkins

Pumpkin cupcakes

Pumpkin Risotto recipe

Recipe for pumpkin soup

Recipe for pumpkin pie

Recipe for pumpkin puree
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