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Pumpkin Pie

Pumpkin Pie

Pumpkin Filling Ingredients

  • 1 whole medium Pumpkin
  • 1 egg
  • Sweetened Condensed Milk 150g
  • Grated nutmeg 1 teaspoon
  • Vanilla Extract 1 1/2 teaspoons

Pastry Ingredients

  • 200g (7oz) Plain Flour
  • 2 tablespoons Icing Sugar
  • Pinch of Salt
  • 1 large Egg or 2 small Eggs
  • 1 teaspoon Lemon Juice
  • 2 – 3 tablespoons Cold Water
  • 100g (4oz) Cold Butter (unsalted)

Method

  1. Bake whole pumpkin in the oven for approximately 45 minutes until skin is brown and the inside is soft.
  2. Prepare Pastry:  In a large bowl, add 200g plain flour and a pinch of salt.
  3. Cut 100g cold butter into small pieces first.  Add butter to flour, and then rub the butter into the flour,  squeezing the mixture together until it looks like crumble.
  4. Add 2 tablespoons of icing sugar in the crumble mix and stir in, using a round-bladed table knife.
  5. Prepare egg mixture:  Crack the one large egg into a jug and beat lightly with a fork.  Then add 1 teaspoon of lemon juice and 2-3 tablespoons water.  Mix with fork.
  6. Then add half of the egg mixture to crumble mix.  Stir with a round end table knife. Add more egg mixture, until the crumble mix sticks together.
  7. Using your hands, bring the crumble mix together to form a soft ball of dough.
  8. Wrap the dough in clingfilm, then place in the fridge for 35 minutes. This is to allow the dough to be colder, and easy to  manage when rolling out.
  9. Take the pastry out of the fridge and remove the cling film.  Roll dough into a circle to fit dish, on a flour sprinkled work surface, until it is big enough to fit the oven dish.  Use a knife to cut off the edges on top of dish and make a pattern with a spoon around the edges.
  10. Preheat oven 200C / 400F / gas mark 6.
  11. Prepare Pumpkin Filling:  When the pumpkin is cooked allow pumpkin to cool down.  Then take off skin and clean out the seeds inside.  Cut pumpkin into small chunks.
  12. Put the pumpkin pieces into blender with condensed sweetened milk, a beaten egg, nutmeg and vanilla extract. Blend until smooth.
  13. Place the pumpkin mixture into the dish on top of pastry.  Smooth out the pumpkin mixture until evenly spread.
  14. Bake for 30 to 40 minutes until top is brown.