Pumpkin pie is a popular American dessert traditionally served for Thanksgiving celebrations.
Ingredients
- 1/3 cup brown sugar
- 1 tablespoon cornflour
- 2 eggs
- 2/3 cup evaporated milk
- 1 1/4 cups cold mashed Kent pumpkin (see note)
- 2 tablespoons maple syrup
- 1 teaspoon mixed spice
- Icing sugar, to serve
- Whipped cream, to serve
Pastry
- 1 1/2 cups plain flour
- 1/4 cup caster sugar
- 125g butter, chilled, chopped
- 1 egg yolk
- 1 tablespoon iced water
Method
- Step 1Make Pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and iced water. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.
- Step 2Preheat oven to 200°C/180°C fan-forced. Place an oven tray in oven. Grease a 4cm-deep, 20cm (base) round pie dish. Roll out pastry between 2 sheets of baking paper until large enough to line base and side of prepared dish (about 30cm). Line dish with pastry. Trim edge. Pinch edge to make a decorative pattern. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake a further 10 to 12 minutes or until pastry is golden. Cool.
- Step 3Reduce oven to 180°C/160°C fan-forced. Combine brown sugar and cornflour in a medium bowl. Whisk in eggs, evaporated milk, pumpkin, maple syrup and mixed spice until combined. Pour into pastry case. Bake for 45 to 50 minutes or until filling has just set. Cool. Refrigerate for 1 hour or until chilled. Dust pie with icing sugar. Serve with whipped cream.
- High protein
- Low sodium
Nutrition
1440 kj
Energy
17g
Fat Total
10g
Saturated Fat
1g
Fibre
7g
Protein
114mg
Cholesterol
142.38mg
Sodium
20g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need to cook 500g of pumpkin, peeled seeded and chopped. Cook until soft and drain well before mashing.
Time saver: The pastry can be made and stored in the fridge for up to 3 days or cover with plastic wrap, then foil and freeze for up to 2 months.
Storage: You can store pumpkin pie in an airtight container in the fridge, for up to 4 days. Top with cream just before serving.
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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