Pumpkin pie

Pumpkin pie

Makes 2 pies

Ingredients

Filling

• 1.5kg pumpkin
• Flavourless oil (canola, sunflower, peanut)
• 1 tin condensed milk
• ½ cup whipping cream
• 2 tbsp corn flour
• 2 tbsp molasses
• 2 tbsp flavourless oil
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 3 eggs, beaten

Shortcrust pastry

• 360g flour
• 2 tsp salt
• 226g butter, cold and cut into cubes
• ½ cup ice-cold water

Method

1. Cut the pumpkin into large chunks and brush with oil and place in a pre-heated oven at 200°C for 1 hour until tender.
2. While the pumpkin is cooking, make the pastry adding the cubed butter to the flour and salt in a large mixing bowl and rub the butter in until you have a breadcrumb-like mixture.
3. Add the water, a little at a time, and bring together until you get a pastry-like consistency.
4. Wrap the pastry in foil and place in the fridge for 1 hour.
5. When the pumpkin is cooked, scoop out the flesh and place in a food processor and blitz until smooth.
6. Add the condensed milk, cream, corn flour, molasses, oil, cinnamon, ginger and beaten eggs and mix until combined.
7. Roll out the pastry and line a greased flan dish, pushing the pastry up the sides and removing any extra. Prick the bottom with a fork.
8. Place in the fridge for 15 mins.
9. Pre-heat the oven to 180°C.
10. Line the pastry with foil and add some dried beans or baking weights.
11. Bake for 12 mins until the sides set, then carefully remove the foil and the beans and continue to bake for another 5 mins.
12. Remove from the oven and fill the pie with the mixture.
13. Carefully return to the oven and bake for 1 hour until the centre is set.
14. Allow to cool for 30 mins in the tin before removing and then allow to cool completely.