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Pumpkin Pie

Recently I was inspired by Louise’s efforts at making Pumpkin Pie to have a go myself. I’ve had some cooked pumpkin in the freezer for some time now waiting for me to do something with it, and this seemed like a most excellent way to use it.

Pumpkin Pie

Armed with a recipe from the ABC website I set about making my own variant of it.

First things first, the linked recipe does not include a pie base recipe… off to the handy baking recipe book “The Complete Book of Baking” (ISBN 0 7018 1502 7) to find a suitable shortcrust pastry recipe. (Recipe below is slightly modified)

h2. Pastry.

h3. Ingredients.

* 2 cups of flour
* 125 g of butter (partially melted but cool)
* 1 Tablespoon of castor sugar
* 1 egg yolk
* up to 4 Tablespoons of cold water

h3. Method.

In a bowl, rub the butter into the flour until well combined and crumbly.
Stir in the sugar with a butter knife, then stir in the egg yolk and a little water.
Gradually add more of the cold water until the mixture forms lumps and leaves the side of the bowl cleanly.
Knead the dough lightly and then wrap in plastic wrap and refrigerate until ready to use.

When ready to use, roll out between two pieces of baking paper (to prevent sticking to roller and breakage of pastry) until about 5mm thick.

Place in a greased pie plate, trimming off the excess. Blind bake at 220C for 10 mins.

h2. Filling.

h3. Ingredients.

* 1 cup of castor sugar
* 1.5 cups of cooked pumpkin (supposedly Jap pumpkin works best, but I used butternut)
* 0.5 teaspoons of salt
* 1.5 teaspoons of Dutch Cinnamon
* 0.5 teaspoons of nutmeg
* 0.5 teaspoons of dried ginger
* 0.5 teaspoons of all spice (pimento)
* 0.5 teaspoons of ground cloves
* 3 eggs (I used large eggs – 800g/dozen)
* 0.75 of a can of Sweetened Condensed Milk (about 300g)

h3. Method.

Combine all ingredients in a mixing bowl and whisk heartily. Once thoroughly mixed, pour into the pie base.

Note on oven setting: I used the bottom element with fan assistance. You do not want to over cook the top of the pie.

Bake at 220C for 15 mins then turn the over down to 170 and bake for a further 25 to 30 mins. (may need an extra 5 to 10 mins). The filling should be mostly set when done and will set further when cool. Cool on a rack for a couple of hours until set.

Serve with whipped cream.

posted to Breads and Baking,Dessert,Recipes @ 11:18 am

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