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Pumpkin Pie

Ingredients

How to make pumpkin pie

  1. Preheat the oven to 200oC/ 400oF.
  2. Roll out the pastry and use it to line a 23cm round pie dish, to about 3mm thick.  Blind bake the pastry case for about 10 minutes. 
  3. Now mix up the filling.  Whisk the eggs lightly in a bowl.  Add the Fairtrade caster sugar, sea salt, Steenbergs Pumpkin Pie Spices, pumpkin purée and then evapourated milk.  Give it a good whisk after each ingredient to ensure that it has been mixed through thoroughly.
  4. Reduce the oven temperature to 170oC/ 340oF.  Take the part-baked pastry from the oven and pour in the filling.  Bake for about 45 minutes, or until the filling has just set; if you insert a skewer into the centre of the pie filling, it should come out clean.
  5. Allow to cool completely, then serve with cream.
  6. If you’re feeling indulgent, how about adding a smidgeon of Jack Daniels to the pie (about 2tbsp).
  7. To make your own pumpkin purée:

(1) chop up the pumpkin, removing all seeds and internal fibres and the skin and dice it into 3cm squares.  Boil with water for about 10 minutes.  Drain then process in your food processor until smooth; or

(2) chop up the pumpkin, removing all seeds and internal fibres, then place onto a baking tray and bake for 20 minutes at 180oC; now scrape out the cooked flesh and process until smooth.

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