This is a traditional recipe from the USA (via Australian Women’s Weekly!). You will need to cook around 350g of pumpkin (steam for 30-40 mins). Note that I have weighed the “cups” quoted, and given an approximate UK equivalent…
¼ cup (30ish g) brown sugar
2 tbsp Maple Syrup
1 cup (280ish g) Cooked mashed Pumpkin
2/3 cup (180ml) evaporated milk
1 tsp ground cinnamon ½ tsp ground nutmeg
Pinch of allspice (or, grind 5 whole pimento in pestle and mortar)
Ingredients
For the pastry
1 cup (130ish g) plain flour
¼ cup (30ish g) self-raising flour
2 tbsp Cornflour
2 tbsp Icing Sugar
125g Butter, chopped
2 tbsp water (approx)
¼ cup (30ish g) self-raising flour
2 tbsp Cornflour
2 tbsp Icing Sugar
125g Butter, chopped
2 tbsp water (approx)
(As a lazy alternative, us some pre-made pastry, such as Jus-Rol).
Filling
2 eggs¼ cup (30ish g) brown sugar
2 tbsp Maple Syrup
1 cup (280ish g) Cooked mashed Pumpkin
2/3 cup (180ml) evaporated milk
1 tsp ground cinnamon ½ tsp ground nutmeg
Pinch of allspice (or, grind 5 whole pimento in pestle and mortar)
Method
Sift the flours and sugar into a bowl, rub in the butter. Add enough water to make the ingredients cling together. Press the dough into a ball and knead gently on a floured surface until smooth; cover in clingfilm and pop into the fridge for 30 mins or so.
Roll the dough on a floured surface until it fits into a 23cm pie plate. Lift the pastry into the plate, push into the side and trim the edges. Use the trimmings to make a double edge of pastry; trim and decorate the edge.
Place the pie on an oven tray, line the pastry with greaseproof paper and fill with dried beans, rice or pasta and then blind bake in an oven (180oC) for 10 minutes. Remove the paper and beans and then bake for another 10 minutes until lightly browned and then cool.
Make the filling by beating the eggs, sugar and maple syrup in a small bowl until thick (would be easier to use an electric whisk). Stir in the pumpkin, milk and spices.
Pour the filling into the pastry case and bake in a moderate oven (180oC) for around 50 minutes, or until the filling is set. Lightly dust with extra sifted icing sugar.
Click the link below to download the recipe:
Big apologies to Alastair for not posting this yesterday! I spent most the day in bed with sinus/ear infections.To see more recipes from the very talented Alastair, I have added his webiste logo up there on the left, Nuthatch Cottage, go visit, it’s an awesome place!
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