Festive Pumpkin Pie Recipe

Posted: 2017-12-04 04:20:32

What better way to kick off the festive season by indulging in Stopgap Consultant Hils' very own Pumpkin Pie recipe? We've all tried it here we can confirm that it is, in fact, THE best.

Get your aprons on and give it a go! Don't forget to share your creations with us on Facebook as part of our Stopgap Christmas Advent Calendar. #StopgapXmas

INGREDIENTS

  • 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)

  • 3 eggs

  • 1 1/2 cups thickened cream, plus extra to serve

  • 185g brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon allspice

  • Maple syrup, to serve

  • Icing sugar, to dust

PASTRY

  • 250g plain flour

  • 110g pure icing sugar, sifted

  • 110g unsalted butter, chilled, cubed

  • 1 egg

METHOD

  • Step 1

    To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.

  • Step 2

    Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.

  • Step 3

    Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.

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