Pumpkin Pie



1 sheet ready rolled shortcrust pastry
450g pumpkin puree
2 tbsp pumpkin spice (find recipe in previous post)
½ tsp salt
200g dark brown sugar
2 eggs
300 ml double cream
Extra pumpkin spice to dust
200 ml double cream
2 tbsp sugar


Preheat oven to 180°c. Halve pumpkin and scoop out seeds and pulp. Cover each half with foil and bake in preheated oven foil side up 1 hour or until tender. Scrape pumpkin flesh from shell and purée in a blender or food processor. Pour puree into a fine mesh sieve and set aside to drain until cooled.
Unroll the pastry and line a 23cm loose-bottomed tart tin. Measure out pumpkin puree and reserve the rest for another use. In a bowl, whisk together pumpkin puree, pumpkin spice, salt, dark brown sugar, eggs & double cream. Pour mixture into the prepared pie dish. Bake for 50-60 minutes or until knife inserted in the centre comes out clean. Set aside to cool. Beat the double cream and sugar until thick and spread gently over the pie. Dust with pumpkin spice and serve.

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