With Halloween round the corner, treat yourself to our Executive Chef’s delicious pumpkin pie!
• 150g of unsalted butter
• 250g of plain flour
• 3 egg yolks
• 100g of icing sugar
To make the pastry, rub the butter and flour together until you have fine breadcrumbs. Mix 2 egg yolks with the icing sugar and add to the flour and butter. Mix and bring together, but do not overwork. Rest for one hour in the fridge.
Grease and lightly flour a 28cm x 2.5cm plain flan ring and place on a silicone mat, on a heavy flat baking sheet. Roll out the pastry to a thickness of 3mm, and line the mould carefully, pushing the pastry into the corners.
Heat the oven to 180˚C/Gas mark 4. Bake the tart base with baking beans for 10-15 minutes or until golden. Remove the beans and return the base to the oven to finish cooking. It should look set and dry. Seal the pastry by brushing with egg yolk. Bake for 2-3 minutes more and then take pastry case out.
• 450g of dry pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can 15oz/430ml condensed milk
Mix cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and spice mixture. Gradually stir in condensed milk.
Pour into pie shell.
Bake in preheated oven at 200˚C (fan off) for 10 minutes. Reduce temperature to 170˚C and bake for 30-40 minutes, or until a knife inserted near the centre comes out clean. Cool on a wire rack. Serve immediately or refrigerate. Top with whipped cream before serving, or with pecan and maple ice cream.
Indulge and enjoy!