Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- 1 pack sweet, short crust pastry mix and water
- 1/2 cup white castor sugar.
- 1 can pumpkin filling or 2 cups of pumpkin flesh, cored, chopped and thoroughly boiled until soft.
- 2 large eggs plus 1 yolk (use the white for another dish)
- 1 cup soft dark brown sugar
- 1 tsp ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 10 fl oz/275 ml double cream
- Grease your baking tin with a knob of butter and add set aside.
- In your mixer add two cups of pastry mix.
- Add the 1/2 cup of castor sugar.
- Pour in the water slowly while it turns on low. Keep adding water until it resembles dough. If you can press it against the side of your mixing bowl and it sticks but isn't sticky, it's ready.
- On a hard surface, turn out the dough from your mixer and give it a light knead.
- Press it into your greased baking dish. Be sure to keep it somewhat thin...thick dough isn't great.
- Be sure to flute the edges at the top with your thumb all the way around.
- When the pastry is all in the dish, set in the fridge to chill until needed.
- Pre-heat the oven to 180C/350F/Gas 4.
- To make the filling, place the can of pumpkin directly in the mixer.
- Lightly whisk the eggs and extra yolk together and add to the filling.
- Add the sugar, spices and the cream. Whisk thoroughly!
- Pour the filling into your pastry dish and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
- Remove the pie from the oven and place it on a wire cooling rack.
- Serve warm.
- I like mine with a large dallop of whipped cream on top! Enjoy.
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/pumpkin-pie/