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Pumpkin Pie with Maple Cream
Prep & Cooking time:� 90mins plus cooling
Makes 1 x 18cm/7-inch pie (serves 4)
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Ingredients
675g/1�;b Fresh Pumpkin
Water
250g/9oz Sweet Shortcrust Pastry
2 Eggs
90ml/3fl.oz. Double Cream
75g/3oz Brown Sugar
1 teasp Ground Cinnamon
� teasp Ground Ginger
� teasp ground Cloves
For the Maple Cream
240ml/8fl.oz. Double or Whipping Cream
1� tbsp Maple Syrup (or more to taste)
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Instructions
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1. Do not peel. Wash the pumpkin well then cut into wedges, remove the seeds
and stringy bits then place in a large saucepan of water, bring to the boil
and cook for about 15 minutes until very tender.
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2. Preheat the oven to 190C, 375F, Gas Mark 5. Once cooked remove the
pumpkin from the pan with a slotted spoon, shaking off as much water as
possible, then allow to cool.
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3. Meanwhile, roll the pastry out to about 6mm/�-inch thickness and use to
line a flan tin. Prink the base several times with a fork then line with
parchment paper, fill with baking beans and bake for 15 minutes.
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4. Whilst the pastry is baking, make the filling. Cut the pumpkin flesh away
from the skin (discard the skin)� and process the flesh into a smooth
pur�e in a food processor,
blenders or with a hand blender. Alternatively,
mash with a fork and pass through a sieve.
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5. Place the pur�e in a large mixing bowl together with the eggs, sugar,
cream and spices and mix until well blended.
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6. Remove the pastry case from the oven (leave the oven on) remove the beans
and paper then fill with the pumpkin mixture. Place on a baking sheet,
return to the oven and bake for 35-40 minutes until just set.
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7. Meanwhile, make the maple cream by placing the cream in a mixing bowl and
whisking until very thick.
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8. Add the maple syrup and stir to blend well. Refrigerate until ready to
serve.
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9. At the end of the cooking time, remove the pie from the oven, allow to
cool in the tin then refrigerate until ready to serve.
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10. Serve the pie cold with a dollop of maple cream.
