Pumpkin Pie
We’ve had a lot of success growing pumpkins this year. 111 kg in total, 100% organic, and not those no-taste wannabe pumpkins the supermarkets sell for carving! Here’s the recipe for the pumpkin pies I’ve been making weekly for the last six weeks or so. It’s based on a 30 cm flan tin:
The Pastry
- 165 g plain flour
- 75 g butter
- pinch of salt
The Filling
- 145 g golden syrup (of maple syrup if you’re feeling posh)
- 150 ml evaporated milk
- 2 eggs
- cinnamon, ginger, cloves and nutmeg to taste
- ~1 kg of pumpkin
- Sugar for sprinkling
1. Make the pastry in the usual way: rub butter into flour/salt, add very little water so it can be brought together with a cold knife. Then, in a plastic bag/cling-film and put it in the fridge to cool.
2. Roast the pumpkin in chunks with a little oil for around 30 minutes at 200 ºC.
3. Mix the syrup, evaporated milk, eggs, and spices all together, keeping a little egg back for brushing on the pastry.
4. Line the base of the tin with greaseproof paper and butter sides.
5. Roll out pasty, line tin, paint edge with egg and blind bake at 200 ºC for 8-10 minutes. Keep a little pastry back for the lattice.
6. Once pumpkin is soft, mash it into filling, leaving out the skins.
7. Add the filling to the tin and lay out the lattice on the top. Brush the top with egg and sprinkle with sugar.
8. Bake for around 30 minutes at 180 ºC
Pumpkin Pie