Pumpkin Pie

This Pumpkin Pie recipe makes 2. It freezes well, either in its cooked or uncooked form. I make my own pastry, but it would work just as well with bought pastry. The pastry also freezes well, and can be used as a base for other sweet or savoury pies.

Ingredients:IMG_0013

Pate Brisee:

2 1/2 cups plain flour

250 g butter

1 ts salt

1 ts sugar

Method: Place all ingredients in a food processor and process until crumbly. Add a little iced water, pulsing and adding a little more if needed, until the dough comes together. Divide into 2. Roll out to fit pie plates and refrigerate whilst you are making the filling.

Filling ingredients:

3 cups mashed pumpkin

1 1/2 cups light brown sugar

2 Tbs cornflour

1 ts salt

1 1/2 ts cinnamon

1 1/2 ts ginger

1/4 ts nutmeg

6 large eggs

3 cups evaporated milk

1 recipe of Pate Brisee

Method: Combine all filling ingredients until well mixed. Pour into pie plates, and bake at 180C until all but the centre is set, about 40 – 45 minutes. The pie will continue to cook and will firm up as it cools. Serve warm with whipped cream or ice-cream.

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