Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Sweet Pumpkin Pie<

Sweet Pumpkin Pie

Submitted By:

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Pre-heat the oven to 180C/350F/Gas 4.

To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to remove any excess water.

Lightly whisk the eggs and extra yolk together in a large bowl. Place the sugar, spices and the cream in a pan, bring to simmering point, and whisk to mix everything together then pour it over the eggs and whisk it again.
Add the pumpkin purée, whisking to combine everything thoroughly.

Pour the filling into your pastry case and bake for 35-40 minutes, it should puff up round the edges but still feel slightly wobbly in the centre.

Remove it from the oven and place the tin on a wire cooling rack. Once cooled store in fridge

Serve chilled with cream.
For the pastry
Sweet short crust pastry case about 9 inch/23 cm diameter and 1½ inches/4 cm deep

For the Filling
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream