Pumpkin Pie

Pumpkin Pie

For the pastry

With only 20 minutes of preparation time, this tasty pumpkin pie is really quick and easy to make. It has a delicious soft texture and the mix of allspice, cinnamon and ginger bring out a richer taste in the pumpkin. After running around after little devils, it’s a little slice of heaven.

  • Recipe serves: 8
  • Prep Time 20 min
  • Cook Time 75 min

Ingredients

  • -For the pastry-
  • 175 g (6oz) plain flour, sieved
  • 85 g (3oz) Flora Buttery
  • 25 g (1oz) caster sugar
  • 1 egg yolk
  • 1 tablespoon water
  • -For the filling-
  • 200 g light brown sugar
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.125 tsp ground allspice
  • 0.5 tsp ground ginger
  • 2 large eggs
  • 450 g cooked pumpkin, mashed
  • 375 ml milk

Directions

  1. Rub the Flora into the flour until mixture resembles fine breadcrumbs. Stir in the sugar, then add egg yolk and water and mix to a firm dough.
  2. Knead lightly and roll out to line a 22cm (9 inch) flan case. Bake "blind" in preheated oven 200° C, 180° C fan, Gas mark 6 for 10 minutes.
  3. While the pastry case is baking you can prepare the filling. Combine sugar, salt and spices in small bowl; set aside.
  4. Using an electric mixer, beat the eggs with the pumpkin. Add the sugar mixture and beat again until combined.
  5. Mix in the milk.
  6. Pour the filling into the pie crust and put back into the oven. After 15 minutes turn the temperature down to 180° C, 160° C fan, Gas mark 4 and bake for a further 45 minutes or until the filling is set and you can insert a knife into the centre and it comes out clean.
  7. Remove from the oven and leave to cool on a wire rack.
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