Pumpkin PieOctober 23, 2014
Our take on the American favourite made in a My Kitchen 20cm Loose-Based Round Flan Tin.
- 170g plain flour
- Pinch of salt
- 100g butter, chilled
- 2 tbsp caster sugar
- 1 egg yolk
For the filling
- 1 small pumpkin or 1 medium butternut squash
- 145ml maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp mixed spice
- 2 large eggs, beaten
- 150ml evaporated milk
What You Do
- Preheat the oven to 200°C/400°F. Cut the pumpkin into quarters, scoop out seeds and fibres and discard.
- Place skin side up in a roasting dish with 2 tbsp of water. Roast for 30 minutes until tender. Allow the pumpkin to cool slightly, peel off the skin, place the flesh in a food processor, whizz until smooth. Place a fine sieve over a bowl and drain pumpkin for an hour.
- Make the pastry; sift the flour and salt into a bowl and grate in the butter; rub in until it resembles breadcrumbs then stir in the sugar. Mix the egg yolk with 2 tbsp iced water; stir half of the egg mixture into the flour mixture, discard the rest. Stir with a knife until it comes together as a paste then bring together with your fingertips. Turn onto a floured surface and roll out to a thickness of a £1 coin. Line a 20cm tart tin with the pastry, trim, wrap in clingfilm and refrigerate for 30 minutes.
- Line the pastry case with greaseproof paper and baking beans and bake for 15 minutes; remove the paper and beans and bake for a further 5-10 minutes until the base is golden. Turn the oven down to 180°C/350°F.
- Put 250g pumpkin puree in a large bowl, discard excess liquid, stir in maple syrup and spices then mix in the eggs. Gradually stir in the evaporated milk until you have a thick, creamy consistency (you may not need to use it all). Pour into the pastry case and bake for 30-40 minutes until the filling is set but slightly wobbly in the middle. Cool on a wire rack for at least an hour before serving.