This year was the first year I ventured into the world of pumpkin pie. This year we had an absolute mountain of pumpkin flesh left over from our carved pumpkin that I thought I would give it a go!
So to make this pie:
First you need to make the pastry:
260g plain flour
110g unsalted butter
25g icing sugar
2 tbsp water
Mix together the dry ingredients until they are like breadcrumbs and then bind together with the egg and water. Wrap the dough in clingfilm and leave it to rest in the fridge for half an hour.
Lightly dust a surface with flour and roll out the dough. Line a pie dish/tart tin with the pastry and trim the edge. Lay a sheet of greaseproof paper over the dough and fill with baking beans.
Bake the pastry in an oven (170C) for 15 mins, removed the paper and beans and bake for another 15 mins.
For the filling:
The recipe I used for the filling called for a can of pumpkin puree, but I was making my own and so had to guess. I simmered the pumpkin flesh in water with a little brown sugar until it was soft. I then drained it and blended it to a puree. To make sure all the excess water was out I then left the puree in a seive over a bowl for a couple of hours. In the end I had about 400g of pumpkin puree.
You also need:
230ml evaporated milk
220g caster sugar
1 tsp cinnamon
1/2 tsp ginger
2 tbsp plain flour
Simply mix everything together in a bowl until it is smooth, pour into the baked pastry crust and bake in the oven at 170C for about an hour. The filling should be firm when it is done.
To finish, dust with icing sugar.
Success! I shall be making it again! It was delicious served warm.
And with the rest of the pumpkin….pumpkin soup of course! mmmmmmm!