This American pie is perfect for celebrating the spookiest time of year…
The world has gone mad for pumpkin spiced everything, so seize the day and get a slice of the action with this delicious pumpkin pie recipe!
For the filling:
- 2 ½ cups canned pumpkin
- 2 large free-range eggs
- 2 large free-range egg yolks
- 1 ¼ cups single cream
- ½ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
For the pastry:
- 200g/ 7oz plain flour
- 100g/2oz unsalted butter
- 3 tbsp. water – to mix
1. Preheat the oven to 200°C/400°F/Gas mark 6. To make the pastry, sift your flour in a bowl then cut the butter into cubes and add to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Then add the water very gradually, stirring it in with a knife. When the dough begins to stick together, knead it lightly until it forms a ball. Wrap in cling film and allow to rest for at least 15 minutes in the fridge.
2. Set aside about a fifth of the pastry. Then roll out the remaining pastry on a lightly floured surface to about 3mm thick and 3cm larger than the 24cm pie dish. Line the pie dish with the pastry, pushing it into the corners of the dish, and cutting of the excess. Chill in the fridge for 20 minutes.
3. Roll out the remaning dough and cut 12 strips that are equal in width and just a little bit longer than the diameter of the pie dish. Use the excess pastry to cut out leaf shapes. Lay the pastry shapes and strips on a plate and chill for 20 minutes in the fridge.
4. Prick the bottom of the pastry case with a fork, line it with baking parchment, then fill with baking beads or uncooked rice, and blind bake it for 16-20 minutes, until the edges are golden. Remove from the oven and leave to cool.
5. Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl and pour the custard mixture into the prepared pastry case. Delicately lay your pastry pieces on top of the pie, interweaving them to create a lattice effect and add your leaves to the edge of the pie dish.
6. Place the pie back in the oven for 30 minutes until the custard is set and slightly puffed at the edges.
7. Before serving, sprinkle the top of the pie generously with sugar. Then, either place the pie under a grill until the sugar melts and turns golden brown or use a blowtorch.
Recipe courtesy of Mason Cash