Pumpkin Pie Recipe

• 200 grams / 7 oz of flour
• ¼ teaspoon of baking powder
• 120 grams / 4¼ oz of butter
• 50 grams / 2 oz of castor sugar
• 1 egg
• milk or 1 extra egg

• 2 eggs
• ½ cup of soft brown sugar
• 500 grams / 1 lb of cold pumpkin, previously cooked and mashed
• 75 ml / 2½ fl oz of cream
• 2 tablespoons of maple syrup
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground ginger
• ½ teaspoon of ground nutmeg

Pastry
Preheat the oven to 180°C, 350°F or gas mark 4. Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, untilit resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

On a lightly floured board or bench roll out the pastry to fit a 23 cm (9 inch) flan or quiche dish. Place the pastry in the dish and trim the edges. Cut smallleaf shapes out of the pastry trimmings and score the top of the leaves to form the veins of each leaf. With a pastry brush dipped in milk or beaten egg, brush and glue the leaves around the edge of the pie crust. Prick (dock) the pastry and cover with cooking paper. Pour blind baking beans or rice on top of the cooking paper and bake for 8 to 10 minutes. Remove the beans or rice and continue cooking for 5 minutes or until the pastry is a light golden colour. Remove the pie crust from the oven and set aside to cool.

Filling
Whisk the eggs and sugar together in a large bowl. Fold in the cold mashed pumpkin, cream, maple syrup and spices. Pour or spoon the mixture into the cool pie crust. Spread the filling with a pallet knife soit is level. Bake for 30 to 40 minutes until the filling is set. If the pie crust appears to be burning and the filling is not quite set, cover the whole pie with cooking foil and continue baking. Serve at room temperature with whipped cream.

(Serves 6 to 8)