Pumpkin Pie
Cooking time: 1.5 hrs
Serves: 8
Ingredients
1kg Pumpkin
30g Honey
30g Caster Sugar
2g Ground Cinnamon
2g Ground Ginger
2g Ground Nutmeg
2g Ground Clove
120g Dark Brown Sugar
3 Eggs
Egg Yolks
250g Plain Flour
80g Icing Sugar
120g Butter
250g Double Cream
Vanilla seeds of 1 pod
Method
Peel and roughly chop the pumpkin before placing in a roasting tray, cover with honey, sugar, HALF of all the spices, and mix well. Cover in tin foil, then roast in the oven at 150ºc until cooked through. (around 1hr).
Once cooled, blend the cooked pumpkin with 3 eggs, cream, dark brown sugar, the 2nd HALF of your spices and the vanilla. Leave in the fridge to cool, covered in cling film.
Mix your egg yolk & icing sugar to a paste before adding your butter at room temperature. Continue to mix until fully combined then add your flour. Mix until this resembles clumpy sand. Bring together with your hand then roll in between 2 sheets of cling film. Leave the pastry to rest in the fridge for 20 mins.
Line your pie tin with the sweet pastry and blind bake for 12mins at 160ºc. You can use any off-cuts to make decorations and bake these separately. Remove the baking beans/rice, fill the pie case with the pumpkin mix and continue to bake at 150ºc for 45mins or until cooked through. Dust with icing sugar and decorate however you like... enjoy!
