Pumpkin Pie

chef hat
Easy
tray
1 Pie
clock
40 minutes bake time

Try this delicious pumpkin pie recipe for a tasty treat. Made with Jus-Rol shortcrust pastry, maple syrup and double cream and topped with nuts.


Ingredients

  • Small check mark in a circle icon 1 x 500g block Jus-Rol™ shortcrust pastry
  • Small check mark in a circle icon 350g pumpkin flesh, cut into pieces
  • Small check mark in a circle icon 3tbsp golden caster sugar
  • Small check mark in a circle icon 248ml double cream
  • Small check mark in a circle icon 3 eggs Large
  • Small check mark in a circle icon 1tsp cinnamon
  • Small check mark in a circle icon 1tsp vanilla essence
  • Small check mark in a circle icon 2-3tbsp maple syrup
  • Small check mark in a circle icon Crème fraiche, for serving
Equipment required
  • Rolling Pin
  • Baking paper
  • Baking Beans
  • 23cm 9inch flan tin
  • Food processor wire whisk

Method

  1. Preheat oven to 200°C (180°C for fan assisted ovens)/Gas M6.
  2. 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.
  3. 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.
  4. 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
  5. Serve with maple syrup and crème fraiche.