Pumpkin Pie Veg HT
CD DP 95mins
4 Hot Cold
250g/9oz Shortcrust Pastry
325g/12oz Pumpkin, peeled, deseeded
2 Eggs, beaten
50g/2oz Soft Brown Sugar
60ml/2fl.oz. Double Cream
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry on a lightly floured surface to approximately 6mm/1/4 inch
use to line a fluted flan tin.
Lightly prick the base of the pastry with a fork and line with greaseproof paper
fill with baking beans.
Bake in the oven for 10 minutes. Remove the greaseproof paper and baking beans
and return the pastry case to the oven for a further 5 minutes.
Meanwhile, bring a large pan of lightly salted water to the boil, add the pumpkin
and cook for 10-15 minutes or until tender.
Drain the pumpkin very very well, transfer to a food processor and process until
smooth. Allow to cool.
Place the purée in a mixing bowl together with
the eggs, brown sugar, cream and
cinnamon and mix thoroughly until
Spoon the pumpkin mixture into the pastry case and level the surface with a
Bake in the preheated oven for 35-40 minutes until the filling is set, firm and
golden brown. Serve hot or cold.
If the pumpkin puree is very wet, place in a dry pan and gently heat
for 5-10 minutes to evaporate the excess liquid, stirring occasionally.
from the heat and allow to cool. Then continue from step 7.
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