Cooking Diary - Pumpkin Pie
For the pastry shell:
1 pack of shop bought short crust pastry.
25g of toasted ground pecans and 25g of crushed ginger biscuits
For the filling:
425g of pureed pumpkin flesh, 3 large eggs, 120 ml of double cream, 110 g of light brown sugar, 1 teaspoon of ground cinnamon, half a teaspoon of ground ginger,a pinch of ground cloves and half a teaspoon of salt.
Double cream and maple syrup.
Now I'm not for a moment going to suggest that you make your own pastry for this pie. If you want to make your own then please do - there are lots of great recipes for short crust pastry. If, like me, you have way too much to do and too little time, a shop bought pastry will do just as well and will be a whole lot quicker.
1. Make sure your pastry is chilled before you roll it out into a 13" round. Transfer it to a 9" pie tin and trim t to fit. If you want to make an especially crusty base, the trick is to combine 25g of toasted ground pecans and 25g of crushed ginger biscuits, and press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Now return the pastry base to the fridge whilst you get on with the filling.
2. So for the filling of this pie you are going to need about 425g of pureed pumpkin flesh, 3 large eggs, 120 ml of double cream, 110 g of light brown sugar, 1 teaspoon of ground cinnamon, half a teaspoon of ground ginger,a pinch of ground cloves and half a teaspoon of salt.
In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour into the prepared pastry case and place on a large baking tray to catch any spills.
Bake for 45 - 55 minutes, at 350 degrees F, or until the filling is set and when you insert a knife, it comes out almost clean. There should be a tiny wobble in the centre.
Cool and then sprinkle with icing sugar. Take to the dining table and serve with a generous dollop of double cream and maple syrup.
Expect and accept all compliments as graciously as only a Domestic Goddess can.