Thursday, July 18, 2013

Pumpkin Pie

2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)  
3 eggs 
1 1/2 cups thickened cream, plus extra to serve  
185g brown sugar 
1 1/2 tsp ground cinnamon 
1 tsp ground ginger 
1/2 tsp nutmeg 
1/4 tsp ground cloves 
1/4 tsp allspice 
Maple syrup, to serve 
Icing sugar, to dust 

250g plain flour 
110g pure icing sugar, sifted 
110g unsalted butter, chilled, cubed
1 egg

1.Place the flour and icing sugar in a food processor and mix for a few seconds. Add butter and process until the mixture looks like breadcrumbs. Add the egg and mix until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
2.Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.
3.Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
 Note : Got recipe from internet. Tried it came very well and easy.

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