Pumpkin Pie

PUMPKIN PIE
A traditional and delicious dessert served at American Thanksgiving celebrations.
Serves 6-8

For the pastry case ~

150g plain flour
35g self-raising flour
2 tbsp cornflour
2 tbsp icing sugar
125g butter, chopped
2 tbsp water

For the pie filling~

235g cooked mashed pumpkin
( cut up a small pumpkin and remove rind and seeds.Boil or bake until tender, then mash until smooth.)

2 eggs
50g soft brown sugar
2 tbsp maple syrup
165ml evaporated milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch ground spice


Sift the flours and sugar into a bowl, rub in the butter, add enough water to make the ingredients stick together. Press the dough into a ball and knead gently on a floured surface, until smooth. Cover and pop into fridge for 30 minutes.

Roll the dough on a floured surface until large enough to line a 23cm ( 9in) flan tin. Line with the pastry and trim edges.Prick the base with a fork. Lay a piece of baking parchment inside the pastry case and fill with dried beans or rice. Bake in a moderately hot oven for 10 minutes. Remove paper and beans, then bake for a further 10 minutes or until lightly browned.Cool.

Whisk up the eggs, sugar and maple syrup in a bowl until thick. Stir in the pumpkin, milk and spices.

Pour the filling into the cooled pastry case and bake in a moderate oven for about 45- 50 minutes or until the filling is set, cool for at least 20 minutes before serving. Serve with a dollop of créme fraïche or a scoop of ice cream.


* Tip- pushed for time? Just use a ready made sweet pastry case instead.