Name: Pumpkin Pie
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 ml salt; 150.00 ml butter cold, cut into cubes; 45.00 ml water ice-cold; 100.00 ml milk; 100.00 ml cream; 100.00 g brown sugar soft; 50.00 ml maple syrup; 2.00 ml nutmeg ground; 2.00 ml cinnamon ground; 3.00 eggs large

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Ingredients (10)

Pastry: cake flour

2.00 ml	salt
150.00 ml	butter — cold, cut into cubes
45.00 ml	water — ice-cold

Filling: pumpkin, cubed

100.00 ml	milk
100.00 ml	cream
100.00 g	brown sugar — soft
50.00 ml	maple syrup
2.00 ml	nutmeg — ground
2.00 ml	cinnamon — ground
3.00	eggs — large

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Method:

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.