As a special request I am adding a second recipe to this weeks Tasty Thursday, a very seasonal pumpkin pie recipe.
|Tasty Thursday – pumpkin pie recipe|
450g cooked or canned pumpkin (to cook pumpkin, peel, cut into chunks and boil until soft)
250ml whipping cream
115g brown sugar
4 tablespoons of golden syrup
1 1/2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of salt
For the pastry you will need:
170g plain flour
3-4 tablespoons cold water
To make the pastry, rub the butter into the flour until the mixture looks like breadcrumbs then add the water slowly cutting in with a round bladed knife until the mixture clumps together. Form into a ball and wrap in cling film. Chill for 20 minutes.
Then roll out the pastry and line a 9” pie tin. Trim the overhanging pastry and keep to add any decoration you may want.
Preheat the oven to 200c gas mark 6.
Line the pastry case with greaseproof paper and fill with baking beans. Blind bake for 12 minutes.
Remove the paper and the beans and bake for 6-8 minutes more.
Reduce the oven temperature to 190c gas mark 5.
Beat the pumpkin, cream, eggs, sugar, golden syrup, spices, and salt together in a mixing bowl. Pour into the pastry case and bake until set, around 40 minutes.