Pastries Recipes - Pumpkin Pie Recipe

Ingredients

SERVES 8

• 450g/1lb pumpkin

• 2 eggs (lightly beaten)

• 150g/5oz demerara sugar

• 75ml/3fl oz cream

• 1 tablespoon sweet sherry

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

For the pastry:

• 150g/5oz plain flour

• 100g/4oz butter (cubed, plus extra for greasing)

• 2 teaspoons caster sugar

• 75ml/3fl oz iced water

• 1 egg yolk (lightly beaten, to glaze)

• 1 tablespoon milk, to glaze

• Ice-cream or whipped cream, to serve

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Method:

1. Lightly grease a 23cm/9in round pie plate. Chop the pumpkin for the filling into small chunks and steam or boil for 10 minutes, or until the pumpkin is just tender. Drain the pumpkin thoroughly, then mash and set aside to cool. 

2. For the pastry, sift the flour into a large bowl and rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the caster sugar.

3. Make a well in the centre, add almost all the water and mix with a flat-bladed knife. Gather the dough together and roll out between 2 sheets of baking parchment until large enough to cover the base and side of the pie plate.

4. Line the dish with pastry, trim away excess pastry and crimp the edges. Refrigerate the pastry-lined dish for about 20 minutes.

5. Preheat the oven to 180°C/350°F/Gas mark 4. Cut enough baking parchment to cover the pastry-lined dish.

6. Spread baking beans over the paper and bake for 10 minutes. Remove the paper and beans and return to the oven for a further 10 minutes, or until lightly golden.

7. For the filling, whisk the eggs and demerara sugar in a large bowl. Add the cooled mashed pumpkin, cream, sherry, cinnamon, nutmeg and ginger to the bowl and stir to combine thoroughly.

8. Pour the filling into the pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes, or until it is set. Serve with ice-cream or whipped cream.