Pumpkin Pie
Recipe type: Dessert
Cuisine: American
  • 1 pack of ready rolled shortcrust pastry or 2 pastry cases
  • 250g pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 100g soft light brown sugar
  • 2tbsp maple syrup 2 large eggs
  • 150ml single cream
  1. Prepare your pumpkin by removing the seeds (you can save and roast these later) then cut into chunks and peel. (It's definitely easier than trying to peel a massive pumpkin but watch your fingers)
  2. You can steam, or roast in the oven with a little oil for about 40 minutes on Gas Mark 6/ 200C. Make sure to check periodically and give it a shake to make sure it cooks evenly.
  3. Meanwhile roll out your pastry, line a 23cm tart case and prick the base with a fork then chill in the fridge for 20 minutes.
  4. Cover with baking parchment and some baking beans or rice and bake in the oven for 15 minutes, before removing the parchment and cooking for another 5 minutes.
  5. Let the pastry case cool. Meanwhile puree your pumpkin (I use a stick blender to do this)
  6. Turn your oven to 180C/160C fan Gas Mark 4
  7. Mix the pumpkin puree with the spices,sugar and maple syrup
  8. Whisk eggs and cream together in bowl until evenly mixed.
  9. Whisk in the pumpkin puree mixture and pour into your pastry case.
  10. Bake for 30 mins, or until just set in centre.
  11. Let it cool, then serve with some cream and maple syrup!
Recipe by Rainbowcrush.com at https://www.rainbowcrush.com/recipe-pumpkin-pie