Pumkin pie
PUMKIN PIE
Serves 6-8
2cups pumpkin puree (bake 500gm peeled pumkin until soft, then puree)
3 eggs
1 1/2 cups thickened cream, plus extra to serve.
185gm brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
maple syrup to serve
icing sugar to dust
pastry
250gm plain flour/ gf plain flour
110gm icing sugar
110gm unsalted butter
1 Tablespoon cold water
METHOD
To make the pastry, place the flour and icing sugar in a food processor
and pulse for a few seconds. Add butter and process until mixture resembles breadcrumbs. Add the water and process till mixture forms a ball. Cover and refridgerate for 30 minutes.
Once chilled, roll pastry out on a lightly floured work bench and use to line a lightly greased 23cm fluted loose bottom tart pan. Chill for 30 minutes.
Preheat oven to 180c. line pastry with baking paper, fill with rice and blind bake for 10 mins. Increase oven temp to 220c. Place pumkin puree, eggs, cream, sugar, and spices in a processor and blend until smooth. Pour into the tart shell, bake for further 30-40 minutes. Cool, then serve with cream and a drizzel of maple syrup and a dusting of icing sugar.
Serves 6-8
2cups pumpkin puree (bake 500gm peeled pumkin until soft, then puree)
3 eggs
1 1/2 cups thickened cream, plus extra to serve.
185gm brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
maple syrup to serve
icing sugar to dust
pastry
250gm plain flour/ gf plain flour
110gm icing sugar
110gm unsalted butter
1 Tablespoon cold water
METHOD
To make the pastry, place the flour and icing sugar in a food processor
and pulse for a few seconds. Add butter and process until mixture resembles breadcrumbs. Add the water and process till mixture forms a ball. Cover and refridgerate for 30 minutes.
Once chilled, roll pastry out on a lightly floured work bench and use to line a lightly greased 23cm fluted loose bottom tart pan. Chill for 30 minutes.
Preheat oven to 180c. line pastry with baking paper, fill with rice and blind bake for 10 mins. Increase oven temp to 220c. Place pumkin puree, eggs, cream, sugar, and spices in a processor and blend until smooth. Pour into the tart shell, bake for further 30-40 minutes. Cool, then serve with cream and a drizzel of maple syrup and a dusting of icing sugar.