Pumpkin Pie

madnad

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.

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