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PUMPKIN PIE RECIPE

natooraThis recipe for Pumpkin Pie has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

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Pumpkin PieIngredients 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

How to make Pumpkin Pie

  • Steam the pumpkin pieces until tender. Drain and then puree with a blender.
  • Then put into a fine sieve over a bowl to drain any excess water. Leave for around an hour.
  • Now make your pastry. Sift the flour into a large bowl and stir in the salt.
  • Cube the butter then rub into the mixture with your fingertips until it resembles breadcrumbs.
  • Now stir in the icing sugar and the crushed pecans.
  • Mix the egg yolk with 2 tbsp of cold water and add to the mixture, stirring with a knife until it forms a paste.
  • Bring together with your fingertips and roll into a ball.
  • Refrigerate for 30 minutes in clingfilm.
  • Preheat the oven to 180°C.
  • Once chilled, roll out the pastry on a floured surface to the thickness of a £1 coin. Use it to line a 20cm tart tin.
  • Then cover with greaseproof paper and fill with baking beans.
  • Bake for 15 minutes like this, then remove the paper and beans and bake for a further 5 - 10 minutes until pale golden.
  • Now to make the filling. Gently whisk the eggs and yolk in a large bowl.
  • Place the maple syrup, spices and cream in a pan and bring to simmer.
  • Whisk and then pour over the eggs and whisk again.
  • Now add the 250g pureed pumpkin, whisking again to make sure everything is combined. It should form a creamy consistency.
  • Pour into the tart case and bake for 35 - 50 minutes, until the filling is set but still slightly wobbly in the centre.
  • Allow to cool on a wire rack for 1 hour before serving.

Serves 6

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Published with permission of Natoora

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