Name: Pumpkin pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: readymade shortcrust pastry sweet; 450 g pumpkin peeled, 2cm cubes; 275 ml cream double thick; 2 eggs; 75 g brown sugar; 1 lemon zest only; 1 tsp cinnamon ground; 1/2 tsp nutmeg whole, freshly grated; 1/2 tsp allspice ground; 1/2 tsp cloves ground; 1/2 tsp ginger ground

Recipe Disclaimer

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Ingredients (11)

CRUST:

readymade shortcrust pastry — sweet

FILLING:

450 g	pumpkin — peeled, 2cm cubes
275 ml	cream — double thick
2	eggs
75 g	brown sugar
1	lemon — zest only
1 tsp	cinnamon — ground
1/2 tsp	nutmeg — whole, freshly grated
1/2 tsp	allspice — ground
1/2 tsp	cloves — ground
1/2 tsp	ginger — ground

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Method:

Pre-heat the oven to 180 C.

Line a 23 cm tart dish with the sweet crust pastry or use the purchased case.

Steam or lightly roast the pumpkin and then put in a coarse sieve, pressing lightly to extract any excess water.

Whisk the egg and the extra yolk well in a large bowl.

Put the sugar, the spices and the cream in a saucepan and bring to simmering point, whisking lightly to combine everything well.

Allow to cool for five minutes and then pour it over the eggs and whisk to combine everything well.

At this point, add the pumpkin pureé and continue whisking to combine everything thoroughly – pour the filling into the pastry case and bake for about 35-40 minutes.

It will puff up around the edges and still be a tad wobbly in the centre.

Now remove it from the oven and put the tart dish on a wire cooling rack until it has cooled down – place in the refrigerator.

Serve at room temperature or chilled with plenty of whipped cream.