Pumpkin Pie
Pumpkins are readily available from September. We have also added an extra touch by suggesting a delicious crunchy nut topping for real indulgence.
Ingredients
- 1 x 500g block Jus-Rol™ shortcrust pastry
- 350g pumpkin flesh, cut into pieces
- 3 tbsp golden caster sugar
- 248ml double cream
- 3 eggs Large
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 2-3 tbsp maple syrup
- Crème fraiche, for serving
Equipment required
- Rolling Pin
- Baking paper
- Baking Beans
- 23cm/9" flan tin
- Food processor/wire whisk
Techniques used
Method
- Preheat oven to 200°C (180°C for fan assisted ovens)/Gas M6.
- Lay pumpkin on a baking sheet, cover with foil and cook in oven for 15- 20 minutes until soft. Meanwhile roll out pastry and use to line flan tin. Line with baking paper and fill with baking beans and bake blind for 15 minutes until just cooked but not too brown.
- When the pumpkin is cooked, place in a food processor with sugar, cream, eggs, cinnamon and vanilla and whizz together until well mixed. Alternatively you can mix them all together by hand with a wire whisk.
- Carefully pour filling into pre baked pastry case, reduce oven to180°C Gas M 4 and bake for approx. 40 minutes until set. Allow to cool
- Serve with maple syrup and crème fraiche.