Pumpkin pie

In keeping with my Halloween Theme I wanted to bake something with pumpkin in it. Now I’ve always been inquisitive as to how Pumpkin Pie would taste? Now having baked and tasted my first slice I fully understand what all the hype is about in America!! This pie is amazing and I have been missing out on what our friends over the pond have known for years, just how good this pie is!! It’s smooth velvetiness of sweet spicy delight, will be gracing my table many more years to come! It’s been such a huge hit with the family too so much so that the pie dish is now empty.

Pumpkin Puree - just look at that fabulous colour!

Here is my recipe

Pumpkin pie

Ingredients
For The Pastry
110g (4 oz) plain flour
25g (1 oz) cold butter
25g (1 oz) vegetable shortening or lard
4 –6 cold water
For The Filling
½ large pumpkin, deseeded and cut into wedges – makes 300g (11 oz) puree
1tsp ground cinnamon

½tsp ground ginger

½tsp ground nutmeg

150g(5 oz) soft dark brown sugar

2tbsp maple syrup

2 large eggs

150ml (5 fl oz) double cream

I used a greased Pyrex pie plate that measured 22cm (8½ in) diameter & 4cm (1½ in) deep

Method

Preheat the oven to 200°C/180°C/400°F/Gas mark 6.

To Make The Pumpkin Puree, In a baking tray add the wedges of pumpkin and just a little water to stop the pumpkin from drying out. Bake in the oven until soft. When cool enough to handle, take off the skins and puree the pumpkin flesh in a food processor (you should have about 300g (11 oz) puree). Over a bowl, pour the puree into a sieve to drain of any water and leave to one side.

Turn the oven down to 180C/160C Fan/Gas 4.

To make the pastry, in a food processor add the flours, butter, vegetable shortening or lard. Blitz together until the mixture resembles breadcrumbs. Add the cold water and blitz again until it forms into a ball. Take out of the food processor and wrap in cling film and place in the fridge until chilled. Roll out the pastry on a lightly floured surface to line the pie dish. Cut off the over hang of pastry and pick the bottom of the pastry base with a fork lightly. Line with baking paper and place baking beans on top then place in the oven for 10 minutes. Remove the baking beans and baking paper and put back in the oven for a further 5 minutes.

To Make The Filling, in a clean bowl added the drained pumpkin puree, cinnamon, ginger, nutmeg and soft dark brown sugar and then mix thoroughly through. In another bowl whisk the eggs and cream together until fully combined. Add this to the pumpkin mixture and mix in well. Add to pastry case and bake in the oven for 35-45 minutes or until the centre is fully set.

Leave to cool on a wire rack and cut into slices to serve with cream or ice cream.