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Pumpkin Pie Recipe
Ingredients
- 1 batch of Sweet Pastry
For the pie:
- 1 large butternut squash, seeds removed and cut into chunks
- Pinch of grated nutmeg
- Pinch of ground ginger
- Pinch of ground cinnamon
- 40mls maple syrup
- 25g caster sugar
- 3 large eggs
- 200ml double cream
- Toasted pumpkin seeds to finish
Kit
Method
- First of all, make the sweet pastry and allow to rest.
- Pre heat the oven to 180ºC Remove the pastry from the fridge and roll out to about the thickness of a pound coin. Line a 22cm tart tin (loose bottomed is best) and place back in the fridge to allow to rest. This will prevent shrinking when you come to bake the case.
- Once rested fill with baking beans and bake blind for about 20 minutes until golden brown.
- Meanwhile prepare the filling. Place the chunks of squash onto a baking tray and sprinkle with the spices. Cover with tinfoil and bake for approximately 45 minutes until it is soft. (This could be done ahead of time.)
- Once the squash has cooled, remove the flesh. You will need about 600g for the recipe. Puree until smooth.
- Place into a mixing bowl and add the sugar, maple syrup and the eggs. Mix well and then stir in the cream.
- Fill the tart case with the mixture and bake for about 45 minutes. It is best to remove it from the oven whilst it still has a bit of a wobble, this will prevent over cooking and cracking as it cools.
- Decorate with toasted seeds and serve with a good dollop of vanilla icecream.