Pumpkin Pie
Serve warm around Halloween time, surprisingly smooth, sweet, creamy and tasty.
Preparation time: 20-30 minutes Quantity: Makes 10-12 portions Cooking time: 30 -40 minutes
Ingredients
1/2 lb shortcrust or sweet pastry
(see cookeryclub pastry recipe)
350 g/ 12 oz pumpkin (approximately) flesh weight
30g/ 1 oz/knob butter
250 ml/8 fl oz double cream
125 ml/ 4 fl oz full fat milk
60 ml/ 2 fl oz maple syrup
60 ml/ 2 fl oz golden syrup
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon mixed spice
1 teaspoon cinnamon
4 medium eggs
2 tablespoons flour
Method
- Deseed, deskin and dice the pumpkin – use around 350g fresh weight
- Steam or boil till tender
- In a pan/ bowl add the pumpkin, add 30g/1oz butter –mash- cool
- Line a pie dish with 1/2lb shortcrust pastry (9-12inch deep filled dish)
- Bake blind
- Set aside
- Bring the cream, milk, syrups and spices to the boil
- Whisk in the pumpkin puree
- Take of the heat and beat in the eggs and flour
- Pour in to the pastry case
- Bake in a preheated oven gas 5/200*c/400*f for 30-40 minutes
- Or until cooked- the outside will be firm and the middle a little loose