Pumpkin pie

Pumpkin-pie

Prepare Time: 1:45 | Cook Time: 1:00 | Difficulty: CAPABLE COOKS

Ingredients

Pastry

Nutrition

Energy

3309kJ

Fat saturated

26.00g

Fat Total

43.00g

Carbohydrate sugars

56.00g

Carbohydrate Total

87.00g

Dietary Fibre

4.00g

Protein

12.00g

Cholesterol

257.00mg

Sodium

86.66mg

All nutrition values are per serve.

Method

  1. To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process 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.


delicious. – April 2003 , Page 146

Recipe by Valli Little
Photography by Ian Wallace

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