Pumpkin Pie

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 12
Servings 8
Time 45

Ingredients

  • 280
    g
    Pastry: cake flour
  • 2
    ml
    salt
  • 150
    ml
    cold butter, cut into cubes
  • 45
    ml
    ice-cold water
  • 350
    g
    Filling: pumpkin, cubed
  • 100
    ml
    milk
  • 100
    ml
    cream
  • 100
    g
    soft brown sugar
  • 50
    ml
    maple syrup
  • 2
    ml
    ground nutmeg
  • 2
    ml
    ground cinnamon
  • 3
    large eggs
 

Method

70
 
Oven temperature: 200°C.
1. Pastry
Sift the flour and salt in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the water a little at a time, until the dough comes together. Cover the dough with clingfilm and refrigerate for 30 minutes.

2. Remove the pastry from the fridge and allow to stand at room temperature until slightly softened. Roll out onto a lightly floured surface to form a large circle that is about 5mm thick. Roll the pastry up around a rolling pin and then carefully unroll into a greased 26cm pie tin. Prick the base of the pastry all over with a fork. Chill until ready to fill.

3. Filling
Boil the pumpkin in a little water until tender. Drain well, then mash until smooth. Stir in the remaining filling ingredients until well mixed. Pour into the prepared pastry shell and bake in a preheated oven for 70 minutes or until set. Serve warm with vanilla ice cream.

 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.