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Pumpkin Pie  Veg  HT  CD  DP   95mins




Serves  4      Hot   Cold   Vegetable Vegetarian  Dessert Puddings




   250g/9oz Shortcrust Pastry

   325g/12oz Pumpkin, peeled, deseeded and cubed

   2 Eggs, beaten

   50g/2oz Soft Brown Sugar

   60ml/2fl.oz. Double Cream

   Ground Cinnamon






1. Preheat the oven to 200°C, 400°F, Gas Mark 6.


2. Roll out the pastry on a lightly floured surface to approximately 6mm/1/4 inch and use to  line a fluted flan tin.


3. Lightly prick the base of the pastry with a fork and line with greaseproof paper and fill with  baking beans.


4. 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.


5. Meanwhile, bring a large pan of lightly salted water to the boil, add the pumpkin and cook for 10-15 minutes or until tender.


6. Drain the pumpkin very very well, transfer to a food processor and process until smooth. Allow to cool.


7. Place the purée in a mixing bowl together with  the eggs, brown sugar, cream and cinnamon and mix  thoroughly until well blended.


8. Spoon the pumpkin mixture into the pastry case and level the surface with a palette knife.


9. Bake in the preheated oven for 35-40 minutes until the filling is set, firm and golden brown. Serve hot or cold.


 NB  If the pumpkin puree is very wet, place in a dry pan and gently heat until bubbling for 5-10 minutes to evaporate the excess liquid, stirring occasionally.  Remove from the heat and allow to cool. Then continue from step 7.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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