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Pumpkin Pie

2015-01-20

Recipe Info

  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 55m
  • Ready In : 1:25 h

Ingredients

  • 250g puréed pumpkin
  • 450ml single cream
  • 135g light brown sugar
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ⅛ tsp grated nutmeg
  • 2 eggs
  • FOR THE PASTRY
  • 165g plain flour
  • ½ tsp salt
  • 115g lard or vegetable fat
  • 2-3 tsp iced water
  • 45g pecans, chopped

Method

Step 1

Preheat a 220°C oven.

Step 2

For the pastry, sift the flour and salt into a mixing bowl. Using a pastry blender, cut in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, tossing lightly with a fork until the mixture forms a ball.

Step 3

On a lightly floured surface, roll out the pastry to ¼ in (5mm) thickness. Use it to line a 9 in (23cm) pie tin. Ease the pastry in without stretching it. Trim off the excess.

Step 4

If you like, use the pastry trimmings to make a decorative rope edge. Cut in strips and twist together in pairs. Dampen the rim of the pastry case and press on the rope edge. Or, with your thumbs, make a fluted edge. Sprinkle the chopped pecans over the bottom of the case.

Step 5

With a whisk or an electric mixer on medium speed, beat together the puréed pumpkin, cream, brown sugar, salt, spices and eggs.

Step 6

Pour the pumpkin mixture into the pastry case. Bake 10 minutes, then reduce the heat to 180°C and continue baking until the filling is set, about 45 minutes. Let the pie cool in the tin, set on a wire rack.

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