Pumpkin Pie
from Your Family magazine, June 2011
Ingredients
Purée
500g Pumpkin or Butternut, peeled & chopped (for a small butternut you will lose about a quarter of the weight in waste after peeling and de-seeding, so get 625-650g to be safe)
½ cup Water
Pie Crust
2½ cups (625ml) Flour
225g Butter, cubed
½ cup (125ml) Water
½ tsp Salt
Filling
3 Eggs
2 cups (500ml) Pumkin Purée
½ cup (125ml) Cream
½ cup (125ml) Brown Sugar
1 tsp ground Cinnamon
½ tsp ground Ginger
Pinch of Salt
Method
Purée
For the purée, microwave the pumpkin or butternut and ½ cup of water until tender (about 10 to 15 minutes on high in a microwave dish with a lid)
Blend until smooth and set aside
Pie Crust
For the dough, combine flour, salt and butter in a food processor until the mixture resembles bread crumbs
Slowly add just enough water until the dough comes together
Remove, cover in clingfilm and refrigerate for 30 minutes
Grease a large pie tin, roll out dough and line tin
Blind bake at 180°C for 10 minutes
Filling
For the filling, whisk eggs, then add all other ingredients and whisk until combined
Pour into pie crust and bake for a further 35 to 40 minutes
Notes
Also makes great smaller pies. Reduce cooking time by 13 minutes
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