29 October 2012
Pumpkin Pie
PERFECT FOR HALLOWEEN!
Ingredients:
Ready made sweet shortcrust pastry case 450g diced pumpkin flesh 2 large eggs plus 1 yolk 75g soft brown sugar 1 tsp ground cinnamon 1/2 teaspoon nutmeg 1/2 tsp ground mixed spice 1/2 tsp ground cloves 1/2 tsp ground ginger 275 ml double cream
Oven: 180 degrees
1. Steam the pumpkin for around 20 minutes, and then sieve to remove excess water. 2. Whisk eggs as well as additional yolk in a bowl. 3. Place the sugar, spices and the cream in a pan, bring to simmering point, then remove from heat and whisk. 4. Pour over eggs and whisk again. 5. Add the pumpkin to the eggy mixture, and mix in thoroughly. 6. Pour the filling into the pastry case and bake for 35-40 minutes (the filling should wobble slightly at the centre) 7. Leave to cool on a wire rack.
Best served with cream, enjoy!
Opuss № I