Traditional Pumpkin Pie

Ingredients:

enough Sweet Shortcrust Pastry Dough for a pie dish about 22cm in diameter and 4cm deep (add 40g crushed pecan nuts to the dough and knead in)
450g pumpkin flesh cut into 3cm chunks (weigh after preparing)
2 eggs
1 egg yolk
75g dark brown sugar
3 tsp pumpkin pie spice mix
280ml double cream

Method:

Roll out the pastry dough until large enough to cover the base of a pie dish about 22cm in diameter and 4cm deep.

Meanwhile, place the pumpkin in a steamer and cook for about 20 minutes, or until tender. Transfer to a sieve then allow to drain for 10 minutes before pressing gently with the back of a spoon to remove any excess moisture. Transfer to a bowl and mash to a smooth paste.

Lightly whisk the whole eggs and the egg yolk in a bowl and set aside. Combine the sugar, spices and cream in a pan and bring to a simmer. Whisk to blend then take off the heat and combine with the eggs, whisking continually. Add the pumpkin paste and whisk to thoroughly combine all the ingredients.

Pour the filling into your prepared pastry case and place in an oven pre-heated to 180°C. Bake for about 35 minutes, or until the pastry is lightly golden and the pumpkin filling has set around the edges. Remove the pie from the oven and place on a wire rack to cool. Once cold, transfer to a refrigerator and shill for at least 2 hours before serving.

Find more Recipes for Halloween Here.