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Pumpkin pie
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Prep Time:
60 minutes
60 minutes
Cook Time:
110 minutes
110 minutes
Total Time:
170 minutes
170 minutes
Ingredients:
- 800g butternut or Queensland Blue pumpkin, peeled, cubed
- 1.25 gm ground ginger
- 1.25 gm ground nutmeg
- 1.25 gm ground cinnamon
- 40.00 ml rum or Amaretto
- 126.25 gm cream, plus extra to serve
- 1 egg yolk
- 200g (1 cup) tightly packed brown sugar
- 225g (1 1/2) cups plain flour, sifted
- 100g unsalted butter, cubed
- 12.00 gm icing sugar
- Milk, to brush
Instructions:
- Preheat your oven to 200°C.
- For the pastry, combine flour, butter, and icing sugar in a food processor until it looks like breadcrumbs. Pour in 4-5 tablespoons of chilled water until the mixture forms a smooth ball. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Wrap the pumpkin in foil and roast on a baking tray in the oven for 40 minutes until tender. Once done, let it cool slightly before combining it in a food processor with the spices, vanilla extract, rum, and cream.
- In a small bowl, whisk together the eggs and sugar until smooth. Gently fold the mixture into the pumpkin mixture.
- Roll out the pastry and line a 23cm pie dish. Trim excess pastry. Line with non-stick baking paper, add pastry weights or rice, and blind bake for 10 minutes. Remove paper and weights, pour in the pumpkin mixture. Roll out reserved pastry, cut out leaves with a leaf-shaped cutter to decorate pie edge. Brush leaves with milk. Bake at 170°C for an hour until filling sets. Cool, then serve with extra cream.