" as="script" /> Autumnal Pumkin Pie – Camelēr Spice Cº

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

 

For the filling

 

For the topping

  • 200 ml double cream
  • 1 orange, zested

Method 

  1. Heat the oven to gas 7, 220°C, fan 200°C.
  2. 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.
  3. 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.
  4. 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.
  5. Reduce the oven temperature to gas 3, 150°C, fan 130°C.
  6. 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.

We use cookies to ensure that we give you the best experience on our website. If you continue we'll assume that you are understand this. Learn more
Accept