Categories: Pudding
Ingredients
- Pumpkin pulp:
- Either tin of pumpkin puree or De-seed pumpkin, cut up and bake at 180c for 45mins. Scrape out pulp.
- Pastry:
- 175g flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp baking powder
- 75g unsalted butter
- 1 egg yolk
- 3-4 tbsp double cream
- Filling:
- 450g pumpkin pulp
- 2 large eggs
- 75g soft brown sugar
- 4 tbsp golden syrup
- 225ml double cream
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Directions
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Pastry: Sift flour, salt, sugar and baking powder into mixing bowl. Cut butter into small pieces and rub into the mixture until it acquires texture of oatmeal.
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Blend egg yolk and cream together and stir into flour mixture with a fork.
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Turn dough out and knead for 10 secs to blend.
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Wrap dough in cling film and put in fridge for 30 mins.
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out and line 9.5 – 10 inch pie dish. Prick base with a fork and fill centre with greasproof paper weighed down with beans.
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Put in fridge for 15 mins then blind bake for 15 mins at 200c. Allow to cool.
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Pie: Mix all filling ingredients together. Pour into pie case and bake for 40 mins at 190c or until filling has set.