Easy Pumpkin Pie Recipe – This is an American classic and tastes amazing. It is a great seasonal dish, that is very easy to prepare. For this recipe you will need baking beans, the ones I have are ceramic bean shaped balls, which you use to help bake pastry.
Serves: 10 good slices
Preparation: Pastry 25 mins, Filling 40 minutes (if making own puree)
Baking: Pastry 10 minutes, Filling 45-50 minutes
Dish required: 23cm pie dish
For the pastry
260g/9oz plain flour
0.5 teaspoon salt
110g/4oz unsalted butter
2 tablespoons of water
1 medium egg yolk, beaten
For the filling
425g/15oz pumpkin puree – either one large pumpkin (at least 3kg) to make your own or shop bought puree in a tin
2 medium eggs
150g/5oz caster sugar
1 teaspoon ground cinnamon
0.5 teaspoon gound ginger
0.25 teaspoon ground cloves
284ml/10fl oz carton double cream
First we’ll make the pastry. Sieve the flour into your mixing bowl.
Add the second tablespoon and beat until you have a smooth even dough (it should be a little bit like childs modelling clay!). Make a ball out of the dough. Wrap it in cling film and put it in the fridge for at least an hour.
Put it in the oven for 10 minutes, this is known as partially blind baking (it is called this when you bake the pastry for a little bit, fill it and put it back in the oven for a second time). Brush the pastry with the beaten egg yolk and put back in the over for 1 more minute.
Once you have removed your pie case, increase the oven temperature to 190c/375f/Gas Mark 5.
Now for the filling. This method shows you how to make the filling using a pumpkin and not tinned puree. Take your pumpkin and cut it in half.
Chop the quarters into small chunks, try to keep them roughly the same size so they all cook at the same time. There should be about 1.5 to 2kg of chopped up pumpkin now. If there isn’t enough carry out the same process with the other half of the pumpkin.