Pumpkin pie Recipe English

Pumpkin pie Recipe

Ingredients

Prep 25 min
Cook 90 min
Makes 1 x 20cm pie
For the pastry (or use 300g ready- created shortcrust pastry)
170g plain flour
145g maple syrup
3 tbsp golden rum – optional
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves (or 5 cloves, ground)
2 large eggs, beaten
150ml evaporated milk
1 pinch salt
100g cold butter
2 tbsp caster sugar
1 egg yolk
For the pie filling
1 little cookery pumpkin or medium butternut squash (see step one)
1 pinch salt



1 Pick your pumpkin


This pie depends fully on mistreatment the proper pumpkin, therefore don’t be tempted to use the watery entrails of your Hallowe'en jack o’lantern, should you still have them hanging around. Instead, get hold of a good cookery selection like prince or Spanish onion squash, that square measure accessible at greengrocers, farm shops and markets, or use a butternut squash.

2 Prepare the pumpkin

Heat the oven to 200C (180C fan)/390F/gas 6. Cut the pumpkin into halves or quarters, reckoning on its size, and scoop out the seeds and stringy bits. To roast the seeds at a later date, clean them initial, then boil for five minutes, drain and dry. Toss with a touch oil, and bake, unfolded on a receptacle, in a 180C (160C fan)/350F/gas 4 oven for about 10 minutes.

3 Cook the pumpkin

Arrange the pumpkin skin aspect up during a cookery tin simply large enough to suit it bushed one layer, then scatter over 2 tablespoons of cold water. Bake for concerning half-hour, till the flesh is tender all the method through, then remove and set aside to cool slightly. Turn off the kitchen appliance unless you’re mistreatment ready-made pastry.

4 Puree the pumpkin

Once the pumpkin could be a snug temperature to handle, peel off and discard the skin and scoop the flesh into the bowl of a kitchen appliance. Whizz till you have got a swish puree, then transfer to a fine sieve set over a bowl or the sink. Leave to empty whereas you create the pastry (or for concerning 0.5 associate degree hour if you’re not).

5 Make the pastry

Sift the flour into a bowl, stir within the salt, then grate within the butter. Rub in along with your fingertips, till the combo feels like coarse sand, then stir through the sugar. Mix the ingredient with 2 tablespoons of iced water, and sprinkle 1/2 this over the dough mixture. Stir till it comes along into a firm however not damp ball – add a touch a lot of of the ingredient combine, if need be.

6 Prepare and line the tin

Grease a 20cm tart tin. Roll out the pastry on a gently floured surface to concerning 3mm thick, and use to line the tin. Prick everywhere with a fork, and chill for half-hour. Heat the oven to 180C (160C fan)/350F/gas 4, then line the case with greaseproof paper and baking beans or rice.

7 Blind bake the pastry

Bake the pastry case for quarter-hour, then take away the new paper and beans, and bake for one more 5 to ten minutes, until the base is pale golden. While the crust is baking, place 250g of the pumpkin puree into a bowl with a pinch of salt, and discard the liquid that has drained from it.

8 Finish the filling

Stir the syrup, rum (if using; most dark spirits or liqueurs can work here, incidentally) and spices into the pumpkin puree. Taste for sweetness, adding a touch a lot of sweetener or spice if you're thinking that it necessary, then beat in the eggs. Slowly whisk within the concentrate till it’s a thick, creamy consistency – you will not would like it all.

9 Fill the tart and bake again

Pour the filling into the blind-baked pastry case, and bake for concerning forty two minutes, checking on it from 30 minuts onwards, until the filling is set, but still slightly wobbly in the centre. Leave to cool down within the tin for a minimum of associate degree hour before serving, therefore the filling has time to line.


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