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Pumpkin pie
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Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
Ingredients:
- 1/4 (about 800g) Queensland blue pumpkin, deseeded
- Melted butter, to grease
- 1 sheet (28 x 29cm) ready-rolled shortcrust pastry, thawed
- 250ml (1 cup) evaporated milk
- 75g (1/3 cup) white sugar
- 55g (1/4 cup, firmly packed) brown sugar
- 3 eggs, at room temperature, lightly whisked
- 2.50 gm ground cinnamon
- 1.20 gm salt
- 1.25 gm ground ginger
- 0.63 gm ground nutmeg
- Pinch ground cloves
Instructions:
- Preheat your oven to 210°C. Line a baking tray with non-stick paper. Brush the pumpkin edges with a touch of melted butter and place on the tray. Roast in the oven for 45 minutes until tender. Let it cool before serving.
- Scoop out pumpkin flesh using a large spoon, discarding any brown edges. Blend the flesh in a blender until smooth.
- Grease a 23cm pie plate with melted butter. Line with pastry, trim excess, prick base with a fork, and chill in the fridge for 20 minutes.
- Preheat oven to 190ºC. Line pastry base with parchment paper and fill with baking weights. Bake for 12 minutes. Remove paper and weights, then bake for another 8-10 minutes until golden. Allow to cool.
- In a bowl, whisk together pumpkin, evaporated milk, sugars, and eggs until fully combined. Add cinnamon, salt, ginger, nutmeg, and cloves; mix thoroughly. Pour the mixture into the prepared crust. Cover the pie's edge with foil to prevent burning. Bake for 25 minutes, then remove the foil. Continue baking for 25-30 more minutes or until a knife inserted off-centre comes out clean. Serve the pie at room temperature.