Pumpkin pie

Pumpkin-pie2

Prepare Time: 2:25 | Cook Time: 1:10 | Difficulty: ADVANCED

Pumpkin pie is a popular American dessert traditionally served for Thanksgiving celebrations.

Ingredients

Pastry

Nutrition

Energy

1440kJ

Fat saturated

10.00g

Fat Total

17.00g

Carbohydrate sugars

20.00g

Carbohydrate Total

41.00g

Dietary Fibre

1.00g

Protein

7.00g

Cholesterol

114.00mg

Sodium

142.38mg

All nutrition values are per serve.

Method

  1. Make Pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and iced water. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.

  2. Preheat oven to 200°C/180°C fan-forced. Place an oven tray in oven. Grease a 4cm-deep, 20cm (base) round pie dish. Roll out pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish (about 30cm). Line dish with pastry. Trim edge. Pinch edge to make a decorative pattern. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake a further 10 to 12 minutes or until pastry is golden. Cool.

  3. Reduce oven to 180°C/160°C fan-forced. Combine brown sugar and cornflour in a medium bowl. Whisk in eggs, evaporated milk, pumpkin, maple syrup and mixed spice until combined. Pour into pastry case. Bake for 45 to 50 minutes or until filling has just set. Cool. Refrigerate for 1 hour or until chilled. Dust pie with icing sugar. Serve with whipped cream.


Super Food Ideas – July 2012 , Page 81

Recipe by Cathie Lonnie
Photography by Andrew Young

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