Pumpkin PiePreparation Time: 1 hour 0 mins
Cooking Time: 1 hour 30 mins
- 1 Kg pumpkin
- 250 g plain flour
- 1 pinch salt
- 180 g unsalted butter
- 150 g soft brown sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch allspice
- 1/4 whole nutmeg
- 1 pinch ground cloves
- 3 eggs
- 250 ml single cream
Remove the seeds and pith from 1 Kg pumpkin but do not remove the skin. Cut the pumpkin into chunks. Line a roasting tin with grease proof paper and throw the pumpkin into the tin. Roast the pumpkin at 180C for about 40 minutes. The pumpkin should be soft all the way through by this time. Leave to cool for a few minutes then peel away the skin. Use a food blender to puree the roasted pumpkin flesh. You want to make sure the puree is as smooth as possible.
Whilst the pumpkin is roasting make up the pastry for the pie. Sift 250 g plain flour into a mixing bowl along with 1 pinch salt . Rub 180 g unsalted butter into the flour. Slowly add cold water to the flour, initially mixing with a round bladed knife and then your hands, until the pastry pulls together to form a ball. Place the pastry in a plastic bag and rest in the fridge for at least 30 minutes.
In a large bowl mix the pumpkin puree with 150 g soft brown sugar , 1/4 tsp salt , 1 tsp ground cinnamon , 1/2 tsp ground ginger , 1 pinch allspice , 1/4 whole nutmeg grated, and 1 pinch ground cloves . With a fork, gently beat together 3 eggs and 250 ml single cream and then stir into the pumpkin mixture.
Roll out the pastry and use it to line a lightly greased 23cm tart ring, make sure the pastry is pressed to the sides of the tin and trim to leave about 1cm extra down the outside of the tin to ensure the pastry doesn't shrink as it cooks.
Pour the pumpkin mixture into the tin and bake at 200C for 20 minutes. Reduce the temperature to 180C and cook for another 30 minutes. The pie is cooked when the filling moves as one when gently wobbled.
Remove the pie from the oven and allow to fully cool before serving with a scoop of vanilla ice cream.