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Halloween Pumpkin Pie recipe - shop for all you need to make a great pie.
Thursday 29th October, 2009Have you made your pumpkin lantern yet? have you carved a scary face and scooped out all the fruit from the inners? If so then you've got the main ingredient for pumpkin pie just lying around your kitchen already! Don't let it go to waste - use it to make a tasty desert!
My favourite recipe is below, but before you do it, you'll need a pastry baking tin or tart dish, a bowl, and ideally some baking beans.
Pumpkin Pie Recipe:
Firstly, the pastry...
Pastry:
Ingredients:
170g plain flour
1/2tsp salt
85g cold butter, cut into pieces
45g cold vegetable fat, cut into pieces
3-4 tbsp iced water
Method:
1. Sift the flour and salt into a bowl. Cut in the butter and fat until it resembles coarse bread crumbs. Bind with the iced water. Wrap in cling film and put in the fridge for 20 minutes.
2. Roll out the dough and line a 9inch pie tin. Trim off any overhanging pastry and make leaf shapes. Wet the rim of the pastry case with a brush dipped in water.
3. Place the leaves around the rim and chill for 20 minutes. Preheat the over to 200 degrees Celsius.
4) Line the pastry case with greaseproof paper. Fill with baking beans and bake for 12 minutes. Remove the paper and beans and bake until golden (6 - 8 minutes). Then reduce the heat to 129 degrees Celsius.
Meanwhile... for the pumpkin filling:
Pumpkin Filling:
Ingredients:
450g cooked pumpkin (just boil it until tender)
250ml whipping cream
2 eggs
115g dark brown sugar
4tbs golden syrup
1 1/2 tsp ground cinnamon
1tsp ground ginger
1/4tsp ground cloves
1/2tsp salt
Method:
1. Beat together the pumpkin, cream, eggs, sugar, golden syrup, spices and salt. Pour into the pastry case (above) and bake at 190 degrees Celsius until set. Probably about 40 minutes.
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