Pumpkin Pie

Pumpkin Pie

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byThe Tasty Tart Cookery School

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Prep Time

3 hours

Cooking Time

2 Hours

Serves

4-6 People

Ingredients

Ingredients for the pie filling:

  • 2 eggs
  • 235grms fresh cream
  • 400grms pumpkin puree
  • 165grms muscovado sugar
  • 1 tsp cinnamon
  • 1/2 tsp each grated orange zest,
  • salt,
  • all-spice,
  • cloves,
  • ginger and nutmeg

For the Pastry:

This recipe makes two portions. You can freeze one and the hard work is done for next time!

  • 9” flan dish.
  • 250grms white flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 230grms unsalted butter,
  • chilled and cut into small pieces
  • 60-120mls of iced water

Chantilly Whipped Cream:

  • 235mls fresh cream
  • 2-3  tablespoons icing sugar
  • 1/2 teaspoon vanilla extract,
  • vanilla powder or vanilla paste

 

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Method

Recipe from The Tasty Tart Cookery School

Preheat oven to 220°C, 425°F, Gas Mark 7

To make the custard/pie filling:
Start by cutting the pumpkin in half and clean out the seeds. Once clean, cut the pumpkin into small pieces. Place on a baking sheet and bake in the oven for 30-45 minutes, or until soft. Let cool, then remove flesh from skin and puree or mash the flesh with the back of a fork. Leave the pulp in a fine-meshed sieve for a minimum of 2 hours or leave overnight over a bowl to allow excess water to extract itself.
Meanwhile, make the pastry.

 

For the Pastry:
Directions
In a bowl combine flour, salt, and sugar. Add butter, and quickly process by crumbling the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in water, a tablespoon at a time, until the mixture forms a ball. Wrap in clingfilm and refrigerate for at least 1 hour or overnight.

Once the puree is ready, mix all ingredients together until the mixture is smooth. Roll out pastry and place in a 9″ pie dish. Crimp the edges between your fingers. Place the custard inside the pastry. Bake at 230°C,450°F, Gas Mark 8 for 15 minutes; reduce heat to 180°C,350°F, Gas Mark 4 for 25 minutes more or until the tip of a sharp knife inserted comes out clean. Let cool for at least 10 minutes before serving.

Serve with Chantilly whipped cream.

Chantilly Whipped Cream:
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

 

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