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1
December
Pumpkin Pie
Pumpkin Pie
Serves | 12 |
Dietary | Vegetarian |
Meal type | Dessert |
Misc | Serve Cold |
Occasion | Autumn/Thanksgiving |
Ingredients
Pastry
- 175g Plain Flour
- 85g Unsalted Butter
- 50g Icing Sugar
- 1 Small Free-range Egg
- ½ teaspoon Distilled Vinegar
- 40g Caster Sugar
- Milk (or water)
Filling
- 40g Light Brown Sugar
- 2 teaspoons Pumpkin Spice Mix
- ½ teaspoon salt
- 1 can Pumpkin Puree (425g)
- 2 Large Free-range Eggs
- 1 can Condensed Milk (340g)
Directions
1. | Prepare shortcrust pastry, by rubbing the cold butter and flour together until it resembles breadcrumbs |
2. | Stir through the sugar and add the beaten egg and vinegar. Add just enough milk, teaspoon at a time to bring it together as a soft but not sticky dough. then chill for 1 hour |
3. | Line a greased 9" pie tin, then chill again for 30 minutes. Trim any excess. Line with greaseproof paper, and fill with baking beans. |
4. | Bake blind at Gas mark 6 / 200°C / 400°F for 20 mins then remove the paper and beans |
5. | Brush with a little beaten egg, and place the pastry shell back in the oven for a further 5-10 minutes until pale golden. |
6. | Mix sugar, salt, and spices in small bowl, and set aside. |
7. | Beat eggs in large mixing bowl, then add pumpkin purée and spice mixture. |
8. | Gradually stir in condensed milk. |
9. | Place pie tin on oven shelf, then pour mixture into pie shell |
10. | Bake at Gas Mark 4 / 180°C / 350°F for 40-50 minutes until firm but there should still be a slight wobble in the middle. |
11. | Leave to cool on a cooling rack for at least 1 hour before turning out and serving with a dollop of whipped cream. |
Note
Best eaten on the day you make it, but you can refrigerate any leftovers for about 4 days.
For the pumpkin pie spice mix, see the recipe here.