recipe for Pumpkin Pie has been reproduced courtesy of
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for Pumpkin Pie
For the pastry:
170g plain flour
40g icing sugar
85g cold butter
1 egg yolk
Pinch of salt
40g crushed pecans
For the pie filling:
1 pumpkin or squash, peeled and cut into chunks
145g maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp allspice
½ tsp grated nutmeg
2 large eggs, beaten, plus 1 yolk
150ml double cream
to make Pumpkin Pie
the pumpkin pieces until tender. Drain and then puree
with a blender.
put into a fine sieve over a bowl to drain any excess
water. Leave for around an hour.
make your pastry. Sift the flour into a large bowl and
stir in the salt.
the butter then rub into the mixture with your fingertips
until it resembles breadcrumbs.
stir in the icing sugar and the crushed pecans.
the egg yolk with 2 tbsp of cold water and add to the
mixture, stirring with a knife until it forms a paste.
together with your fingertips and roll into a ball.
for 30 minutes in clingfilm.
the oven to 180°C.
chilled, roll out the pastry on a floured surface to the
thickness of a £1 coin. Use it to line a 20cm tart
cover with greaseproof paper and fill with baking beans.
for 15 minutes like this, then remove the paper and beans
and bake for a further 5 - 10 minutes until pale golden.
to make the filling. Gently whisk the eggs and yolk in
a large bowl.
the maple syrup, spices and cream in a pan and bring to
and then pour over the eggs and whisk again.
add the 250g pureed pumpkin, whisking again to make sure
everything is combined. It should form a creamy consistency.
into the tart case and bake for 35 - 50 minutes, until
the filling is set but still slightly wobbly in the centre.
to cool on a wire rack for 1 hour before serving.
with permission of Natoora
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