PUMPKIN PIE

BEST PART ABOUT HALLOWEEN!

PASTRY INGREDIENTS:
1 CUP PLAIN FLOUR
75G (3 TBSP) BUTTER
¼ CUP BROWN SUGAR
1 EGG YOLK
1 TBP WATER

FILLING INGREDIENTS
2 CUPS PUMPKIN PUREE (ROASTED & PEELED)
3 EGGS
1 CUP CANE SUGAR
1 TSP VANILLA EXTRACT
2 TSP GROUND CINNAMON
½ TSP GROUND: NUTMEG + GINGER + ALLSPICE
PINCH OF SALT

TOPPING:
WHIPPED CREAM
PECAN NUTS (TOASTED IN BUTTER AND SUGAR, IF YOU WANT TO REALLY INDULGE!)

UTENSILS:
ELECTRIC BLENDER OR WHISK, ROLLING PIN, BOWL, MEASURING SPOONS AND CUP, KNIFE, ROUND BAKING TIN + BAKING PAPER

METHOD – PASTRY:
CUT THE BUTTER INTO SMALL CHUNKS AND ADD TO THE FLOUR IN A MIXING BOWL.
USING FINGERTIPS (AND CLEAN HANDS!) GENTLY RUB THE BUTTER UNTIL THE MIXTURE RESEMBLES BREADCRUMBS.
STIR IN THE SUGAR AND ADD THE YOLK + WATER.
PRESS THE MIXTURE INTO A BALL AND PLACE IN THE FRIDGE TO CHILL FOR 30MINS.

PREHEAT OVEN TO 190 DEG (FAN SETTING)
CUT OUT THE BAKING PAPER, THE SIZE OF THE BAKING TIN.
USING A DUSTING OF PLAIN FLOUR, ROLL OUT THE PASTRY INTO A CIRCLE, ABOUT ½ CM THICK (SAME SIZE AS THE BAKING PAPER).
CAREFULLY SLIDE THE PASTRY INTO THE TIN, TRIM THE EDGES AND PLACE IN THE OVEN FOR 10MINS.

FILLING
BLEND THE PUMPKIN AND ADD THE REMAINING INGREDIENTS. STIR WELL. IF TOO THICK, ADD A SPLASH OF MILK.
POUR THE FILLING INTO THE ‘PAR BAKED’ PASTRY SHELL. COVER WITH ALUMINIUM FOIL AND BAKE UNTIL THE FILLING IS NO LONGER STICKY ON TOP (30-40MINS, DEPENDING ON THE THICKNESS OF THE FILLING).
SERVE WITH A DOLLOP OF WHIPPED CREAM AND A SPRINKLING OF PECAN NUTS!