Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Pumpkin Pie

By Olga Klesch

This North American Classic has been adopted by the British as a good way of using up left over Hallowe'en pumpkin.

Rate this recipe 0/5 (0 Votes)
Pumpkin Pie 1 Picture

Ingredients

  • 40 Gram Pecan nuts
  • chopped (1 1/2 oz)
  • 250 Gram Pumpkin
  • puréed (9 oz)
  • 450 ml Single cream (15 fl oz)
  • 125 Gram Light brown soft sugar (4 1/2 oz)
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Ground cinnamon
  • 1/2 Teaspoon Ground ginger
  • 1/4 Teaspoon Ground cloves
  • 1/4 Teaspoon Grated nutmeg
  • 2 Eggs
  • ---- pastry ----
  • 165 Gram Plain flour (5 1/2 oz)
  • 1/2 Teaspoon Salt
  • 110 Gram Lard or vegetable fat
  • 2-3 Tablespoon Iced water

Details

Servings 8
Level of difficulty Average
Preparation time 40mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 220 °C / 425 °F / Gas 7.

Step 2

For the pastry, sift the flour and salt into a mixing bowl. Rub in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in enough water to form the mixture into a ball.

Step 3

Roll out the pastry to a 5 mm (1/4 inch) thickness. Use this to line a 23 cm (9 inch) pie tin. Trim and flute the edge. Sprinkle the chopped pecan nuts over the base of the case.

Step 4

Beat the pumpkin, cream, sugar, salt, spices and eggs together. Pour the pumpkin mixture into the pastry case.

Step 5

Bake for 10 minutes then reduce the heat to 180 °C / 350 °F / Gas 4 and continue baking until the filling is set, about 45 minutes.

Step 6

Leave the pie to cool in the tin, set on a wire rack.

Review this recipe