Pumpkin Pie

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Pumpkin Pie

 

 

Serves 8 – 10

400 g butternut or pumpkin, peeled and cubed 60 g soft brown sugar (90 ml)
500 g sweet shortcrust pastry
Pinch salt

5 ml ground cinnamon
2 ml ground ginger
2 ml ground mixed spice
3 extra-large eggs
1 x 397 g tin condensed milk

  1. Preheat oven to 200oC/ 180oC fan/Gas mark 6.
  2. Steam pumpkin in a colander over boiling water for 20 minutes.
  3. Place onto a baking sheet. Cover with brown sugar and bake for 20 minutes. Allow to cool.
  4. Roll out pastry on a floured surface to a thickness of about 2.5 – 3 cm to fit a 25 cm x 3 cm deep pie tin. If your tin has a lip, make a pattern around the edges with a fork and brush the edges of the pastry with a little beaten egg and water. Place in the refrigerator.
  5. Place cooled pumpkin into the food processor bowl which is fitted with the double-knife stainless
    steel blade.
  6. Add in the spices, eggs and condensed milk and blend to a smooth purée.
  7. Pour into the pastry case.
  8. Bake for 15 minutes at the higher temperature, then reduce to 180oC/160oC fan/Gas mark 4 for a further 30 – 40 minutes until risen and firm to the touch.
  9. Serve warm or cold with whipped cream.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.