Pumpkin pie
Most recipes for pumpkin pie on the internet use tinned pumpkin. Using fresh pumpkin is easy and better for your body.
Pumpkin pie
Makes 2 pies
Ingredients
Filling
- 1.5kg pumpkin
- Flavourless oil (canola, sunflower, peanut)
- 1 tin condensed milk
- ½ cup whipping cream
- 2 tbsp corn flour
- 2 tbsp molasses
- 2 tbsp flavourless oil
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 3 eggs, beaten
Shortcrust pastry
- 360g flour
- 2 tsp salt
- 226g butter, cold and cut into cubes
- ½ cup ice-cold water
Method
- Cut the pumpkin into large chunks and brush with oil and place in a pre-heated oven at 200°C for 1 hour until tender.
- While the pumpkin is cooking, make the pastry adding the cubed butter to the flour and salt in a large mixing bowl and rub the butter in until you have a breadcrumb-like mixture.
- Add the water, a little at a time, and bring together until you get a pastry-like consistency.
- Wrap the pastry in foil and place in the fridge for 1 hour.
- When the pumpkin is cooked, scoop out the flesh and place in a food processor and blitz until smooth.
- Add the condensed milk, cream, corn flour, molasses, oil, cinnamon, ginger and beaten eggs and mix until combined.
- Roll out the pastry and line a greased flan dish, pushing the pastry up the sides and removing any extra. Prick the bottom with a fork.
- Place in the fridge for 15 mins.
- Pre-heat the oven to 180°C.
- Line the pastry with foil and add some dried beans or baking weights.
- Bake for 12 mins until the sides set, then carefully remove the foil and the beans and continue to bake for another 5 mins.
- Remove from the oven and fill the pie with the mixture.
- Carefully return to the oven and bake for 1 hour until the centre is set.
- Allow to cool for 30 mins in the tin before removing and then allow to cool completely.