|3/4 cup||butter — unsalted, chopped|
|1||eggs — yolk only|
|2 Tbs||water — iced|
|1 1/2 cup||butternut — purée|
|1 cup||brown sugar|
|1 1/2 cup||evaporated milk|
|2 tsp||cinnamon — ground|
|1 tsp||nutmeg — ground|
|1 tsp||ginger — ground|
|1/2 tsp||cloves — ground|
|1 tsp||vanilla — extract|
|4 Tbs||sugar — brulee|
Combine the flour, sugar and salt in a large mixing bowl.
Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs.
Add the egg yolk and ice water and work that in with your hands.
Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.
If it’s still crumbly, add a little more ice water, 1 teaspoon at a time.
When you get it to the right consistency, shape the dough into a disk and wrap it in plastic.
Put it in the refrigerator and chill for at least 30 minutes.
In a mixing bowl, combine all the ingredients except for the sugar for the Bruleè.
Roll out the pastry to fit into a suitable pastry dish and transfer to the dish.
Cut off the excess.
Pour the Pumpkin mixture into the pastry case and place in a 200°C oven.
After 10 minutes, turn the temperature down to 170°C and Bake for a further 30 minutes.
Remove from the oven and allow to cool completely.
Serve with sweetened whipped cream.
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