- 500g pumpkin
- 2 eggs
- 100g sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- 340ml cream (18%)
Crust:
- 150g AP flour
- 1/2 tsp salt
- 125g butter
- 3-5 tbsp water
Make crust, add just enough water for it to stick. Need a rolling pin to get it thin enough (between plastic wrap and parchment paper).
Cook crust by itself for 10min at 220C with weights on it (e.g. “beans”, another pie dish), then 2 more minutes bare so that it dries out.
Poor filling into hot crust, cook 15min at 220C then 45min at 180C.
- 500g of cooked mashed pumpkin
- 3 large eggs
- 100g cup white sugar
- 100g cup brown sugar
- 1 tsp vanilla
- 200g cup cream
- 2 tsp pumpkin spice
Mix all together well. Bake for ~60min at 190C (until the centre sets).
Can make pumpkin pie spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).
Pie crust (from fruit pie recipe):
- 200g flour
- 100g sugar
- 100g softened butter
- 1 egg
Cut the butter into the dry ingredients, add egg last. Let sit in freezer for 20min before using.