Recipe for Pumpkin Pie

October 25, 2011 by Julia Wright

Thanks to Jen Walton for this great Pumpkin Pie recipe! The pumpkin in question was one of our rouge vif d'etampes


pumpkin_pie

Pastry
225gr (8oz) plain flour
Pinch of salt
50gr. (2oz) lard and 50gr (2oz) butter OR 100 gr. (4oz) butter
50 – 75 gr. (2-3oz) icing sugar or caster sugar
4-5 tablespoons of water. (Don’t let the mixture get too wet)

Sift flour with salt. Rub in butter and lard until mixture looks like fine breadcrumbs. Stir in sugar. Mix in water to form a smooth dough. Wrap in cling film and chill for 10 minutes or so. Roll out to fit a greased, loose-based flan tin (20cm, 8in base). Press slightly to fit neatly. Chill for 30 mins. Heat oven to 180C/160Fan/Gas 4. Prick base of case with fork and line with greaseproof paper and baking beans or rice. Bake for 20mins, remove beans and paper and bake for another 10 mins or so until the base is very light brown.

Filling
750gr (1lb 10oz) pumpkin peeled, deseeded and cut into chunks.
140g (5oz) caster sugar
Half a teaspoon of salt
Half a teaspoon of grated fresh nutmeg
1 teaspoon ground cinnamon
2 beaten eggs
25gr (1oz) melted butter
About 175ml (6 fluid oz) milk
1 tablespoon sifted icing sugar

Whilst the pastry is resting in the fridge before cooking, put the pumpkin in a large pan. Cover it with water and bring it to the boil. Simmer until tender (about 15 mins?). Drain in a sieve and allow to cool. Cook the pastry case as above, remove it from oven and then increase the oven temperature to 220C/ 200 Fan/gas7. Press the pumpkin in the seive gently to remove as much water as possible and then put it into a large bowl. In another bowl combine sugar, salt, nutmeg and HALF the cinnamon. Mix in the eggs, melted butter and two thirds of the milk. Mix with the pumpkin and check if you need the rest of the milk. (Don’t make the mixture too runny. I found I didn’t need it all.) Put the mixture into the pastry case and cook for 10 mins. Reduce oven to 180C/160 Fan/ gas 4. Bake for 35 – 40 mins until the mixture is just set. Leave to cool, remove from the tin and sprinkle with the remaining cinnamon and the icing sugar. Serve warm or cold.