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Pumpkin Pie

Pumpkin Pie

  • Difficulty:
  • Serving: 8
  • Preparation: 40
  • Cook time: 60
  • Passive time: 60

Ingredients

  • 350 g Green's Pastry Mix link
  • 750 g Pumpkin Flesh, Deseeded
  • 140 g Sugar
  • 300 ml Double Cream
  • 2 Medium Sized Eggs
  • 25 g Butter
  • 1 Teaspoon Cinnamon
  • 0.5 Teaspoon Nutmeg
  • 1 Tablespoon Icing Sugar link
  • Pinch of Salt

Ingredient products

  • Rebrand Pastry

    Green's Pastry Mix 350g

    £1.30
  • Borwicks Icing Sugar

    Borwick's Icing Sugar 300g

    £1.25

Method

TO PREPARE THE PUMPKIN

Prepare the pumpkin flesh by washing the pumpkin then peeling, deseeding and cutting into chunks.  D

Add to a large saucepan and cover with water and a pinch of salt.   Bring to the boil and then continue to simmer for 15-20 minutes, until  the pumpkin has softened.  Drain and leave to cool.

 

TO PREPARE THE PASTRY CASE

Pre-heat oven to 200°C (180°C for a fan oven) 400°F, Gas Mark 6 and then prepare a 22cm / 9″ loose bottomed tin by greasing with a little butter.

Follow the back of pack instructions for Green’s Pastry Mix:  Empty the contents of the sachet into a mixing bowl and add 100ml (7 tablespoons) of cold water.

Mix together with a fork to form a dough.  If the mix is too dry, carefully add a little extra water drop by drop.

Roll out on a lightly floured surface and line the prepared tin, ensuring the base and sides are covered with pastry to create a pie case.

Prick the pastry several times with a fork, and then bake in the centre of the oven for 20 minutes.

Remove from oven and place to one side to cool a little.  Increase the oven temperature to 220°C (200°C for a fan oven) 425°F, Gas Mark 7.

 

TO PREPARE THE PUMPKIN PIE

Once the pumpkin has cooled, and the whilst the pie case is cooking, puree the pumpkin with a hand blender.  If you don’t have a blender, you can press the pumpkin through a sieve into a large bowl.

In a jug, or separate bowl, melt 25g of butter and then beat in the 2 medium sized eggs, 175ml of double cream, 140g sugar, 1/2 teaspoon of nutmeg and 1/2 teaspoon of cinnamon.

Pour the mixture into the pumpkin and stir well to make sure it is evenly mixed.

Pour into the pastry case and bake for 10 minutes before reducing the heat back down to 200°C (180°C for a fan oven) 400°F, Gas Mark 6.

Continue to bake for 35 – 40 minutes until the pie filling has set.

Once cooked, remove from the oven and allow to cool before transferring to the fridge to fully set.

 

TO SERVE THE PUMPKIN PIE

Mix the remaining 1/2 teaspoon of cinnamon and a tablespoon of icing sugar and set to one side.

Slice into portions and serve with the remaining double cream and a light dusting of the cinnamon sugar.

 

Tip: for a tasty snack, roast your pumpkin seeds.

Wash the seeds and dry them well.  Season with salt and pepper, then spread them out on a greased baking sheet.  Bake in the oven at 200°C (180°C for a fan oven) 400°F, Gas Mark 6, for 10-15 minutes, turning occasional so they don’t burn.  Delicious served in soup, on a salad or as a healthy snack.

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