Autumnal Pumkin Pie
8 million pumpkins go to UK landfill every year. Make a pumpkin pie!
35' + 70'
preparation & cooking time
6
serve
Quatre Épices
spice
Ingredients
For the pastry
- 200g plain flour
- 1 tsp Quatre Épices by Camelēr Spice Co.
- 125g butter
- 1 tbsp icing sugar
For the filling
- 150 g caster sugar
- 3 tsp Quatre Épices by Camelēr Spice Co.
- 3 eggs
- 1 x 425 g can of pumpkin or 450 g diced pumpkin, cooked, sieved and mashed
- 200 ml double cream
For the topping
- 200 ml double cream
- 1 orange, zested
Method
- Heat the oven to gas 7, 220°C, fan 200°C.
- For the pastry, stir together the flour and Quatre Épices, in a stand mixer, pulse the butter to form crumbs or rub in the butter by hand. Then stir in the icing sugar and gradually add enough water (about 7 tsp) to mix to a stiff dough. Set in the fridge for 15 min.
- On a lightly floured surface, roll the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry to create a crimping pattern, and trim accordingly. Chill for 15 minutes.
- Line the pastry with parchment and fill with baking beans. Bake blind for 5-8 minutes. Remove the paper and beans and return to the oven for 2-3 minutes until the crust is lightly golden brown.
- Reduce the oven temperature to gas 3, 150°C, fan 130°C.
- To make the filling, add all the ingredients in a bowl and mix well. Pour into the pastry case and bake for 1 hour or until the filling is set. Remove and cool.
To serve
Whisk the cream until thick, fold in orange zest and spoon over a slice of the pie.