Thanks paisleyleaf, that recipe looks good!
Pumpkin Pie
- 175g/6oz plain flour
- 75g/3oz butter
- 100g caster sugar
- 2 tbsp cold water
- pinch salt
- 450 g (1 lb) prepared weight pumpkin flesh, cut into 2.5 cm (1 in) chunks
- 2 large eggs plus 1 yolk
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 275 ml (10 fl.oz) double cream
Pre-heat the oven to 180ºC/350ºF/Gas Mark 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub it into the flour until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water to mix it into a firm dough, then wrap it in cling film and chill for 30 minutes.
Meanwhile, to make the filling, steam the pumpkin, then put it in a sieve and press lightly to extract any excess water. Then lightly whisk the eggs and the extra yolk together in a large bowl. Place the sugar, spices and cream in a pan, bring them to simmering point, stirring with a whisk regularly. Then pour this mixture over the eggs and whisk it again briefly.
Now add the pumpkin pureé, still whisking everything until it is thoroughly combined. Roll out the pastry on a lightly floured surface, then use it to line a 20cm flan dish. Prick the entire surface with a fork and bake blind at 190ºC/375ºF/Gas mark 5 for 15 minutes until just firm to the touch.
Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.