Zimbabwe' No.1 Food & Recipe Website
Pumpkin Pie
2015-01-20- Cuisine: Family
- Course: Desserts
- Skill Level: Intermediate
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.
Related Recipes:
-
Pizza Dough & Sauce
-
Bacon & Rocket Pizza
-
Spicy Chicken Pizza
-
Mushroom Pizza
-
Roast Cauliflower & Hake Bowl
