Perfect Pumpkin Pie - Surprisingly Easy

This is really simple and great for the holidays

How to make a Pumpkin Pie From Scratch - Made easy in a food processor.

How to cheat - buy your short crust pastry in store. Be sure to purchase sweet (dessert) pastry. Regular short crust pastry is savoury (no sugar) which means your dessert will lack sweetness.

You can make and freeze pastry easily - just bring back to room temperature in the fridge and you can freeze any pastry you have left over.

I hope you enjoy this recipe!

▼ THIS RECIPE ▼:

Filling:

• 3 eggs
• 3tablespoons golden caster or light brown sugar
• 1-2 tsp cinnamon/nutmeg/mixed spice - depending on your preference
• 350g pumpkin flesh
• 1-2tsp vanilla extract
• 248ml double (heavy) cream

Pastry:

• 125g white sugar
• 375g plain/all purpose flour
• 1 egg (yolk)
• 260g soft butter cubed

Serve with creme fraiche or cream

Maple syrup or Golden syrup

▼METHOD▼:

1. Mix flour/butter/sugar and egg in food processor until it becomes a dough
2. Bring dough together, wrap in cling film and refrigerate for 20 mins
3. Cook pumpkin (small peices) in the oven for 20 minutes only until cooked (not too brown) 160C / 325F / GM4
4. Roll out pastry and place into the buttered pie/flan tin. Remove excess, cover with foil/baking paper then rice or baking beans and blind bake for 15-20 minutes 160C / 325F / GM4
5. Blend pumpkin and other filling ingredients and pour into the baked pastry base
6. Bake at 180C GM6 for 40-45 minutes. Allow to cool completely before serving.

Pumkin Pie / Pumkin Tart / Pumkin Spice

Perfect Fall Time Treat