My Pumpkin Pie Recipe..!!

Soon it will be pumpkin time, so I thought I would share my reipe with you as I made one at the weekend.

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour.


Ingredients

For the pastry:

Sweet short crust pastry case with 40g/1�½oz crushed pecans mixed in.

For the filling:

450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
�½ level teaspoon freshly grated nutmeg
�½ tsp ground allspice
�½ tsp ground cloves
�½ tsp ground ginger
10 fl oz/275 ml double cream

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1�½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water. Then puree.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pure�©, still whisking to combine everything thoroughly.
7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled cr�©me fra�¯che or cream.
9. Enjoy..........................

 

Yes I know what you mean John. I was first introduced to it by some American friends & like you was surprised to find the the filling was just spiced pumpkin ..!!! :D Yes I have frozen them quite successfully. I just warm them through after they have defrosted, ready to eat..!!!