It’s nearly Halloween and I’ve been meaning to try pumpkin pie for the last few years. I bought a pumpkin earlier this week and did some funky roasting with it but todayw as a day for sweet stuff.
So here’s how this went. There are 2 stages to this. First and foremost, the pastry. You need to line a loose bottomed tart tin with shortcrust pastry. While the oven is heating to 180 C, place the pastry line cased in the fridge for 15 minutes. Before putting it in the oven, place some baking parchment paper and some dry beans, lentils or rice. Place in the oven for 15 min, remove the paper and pulses and put the pastry back in the oven for about 10 min or until it’s golden brown and all biscuity.
For the filling you will need: 750 g of pumpkin flesh, peeled and seeded, 2 large eggs + 1 egg yoke; 1 teaspoon of vanilla essence, a good pinch of nutmeg and 2 of cinnamon, 140 g of sugar, 175 of condensed milk, bitta salt.
Boil the pumpkin until soft and let it cool. Press it through a potato ricer if you have it or just mash it down as smooth as you can. Beat the eggs and incorporate all the ingredients (minus the cinnamon) together.
Pour it in the cooled down blind baked pie dish.
The oven needs to be pre-heated to 210 C. Place the pie in the oven for 10 min and then bring the temperature down to 180 C. Leave it in for 30 to 40 min or until it’s fully set.
Dust with cinnamon powder.