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Pumpkin Pie

Pastry Shell;
8 oz. flour
4 oz. Butter
4 tbs. Water

Filling;
1 lb. Pumpkin flesh
10 oz. Cream
6 tbs. Dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
A grating of fresh nutmeg
3 eggs
1 tsp. Vanilla extract

Make the pastry by rubbing the butter into the flour and then adding the water.
Use this to line a 10 to 12 inch deep tart tin and bake it blind until crisp.
Cut the flesh out of the pumpkin and discard the seeds, tough fibres and skin.
Cut into rough dice and simmer gently in water until soft.
Tip this with all the other filling ingredients into a food processor and whizz (or sieve the pumpkin and beat in the other ingredients).
Pour this into the pastry shell.
Grate a little nutmeg on top and bake for 1 hour at 180 C, 350 F, Gas 4.
Best eaten warm with whipped cream.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef