Ingredients

170g

plain flour

Pinch

Fleur de Sel

100g

butter

egg yolk

Very cold water

400g

frozen, fresh cooked & mashed or canned pumpkin

350g

light brown sugar

¼tsp

sea salt

2½ tsp

Steenbergs Organic pumpkin pie mix

eggs, lightly beaten

350ml

organic milk, scalded

120ml

organic cream

A delicious pumpkin pie which need not be served just around Thanksgiving. If you like the thought of a nutty crust why not try our 'pumpkin pie with pecan oat crust' in our Wheat Free and Dairy Free recipes.

Method

Sift the flour with the Fleur de Sel. Rub in the butter until the mixture looks like breadcrumbs. Mix the yolk with 30ml water and add to the mixture. Mix to a firm dough, first with a knife and finally with one hand. You may need to add a little more water, but the mixture should not be too damp. Chill, wrapped for 30 minutes in fridge.
Roll out rich shortcrust pastry and line a 20cm flan ring. Leave in refrigerator to relax for 30 mins.
Blend together the pumpkin, sugar, Steenbergs sea salt and Steenbergs Organic pumpkin pie mix. Next, add the eggs, organic milk and cream, beating until smooth. Pour the mixture into the pastry case.
Bake in 220°C oven for 10 minutes, then reduce temperature to 175°C. Bake for a further 35 – 40 minutes, or until the filling is set. Allow to cool; serve cold and with whipped cream or organic ice cream.