The Foodies Forum

Register

MissMuppet · Posted: Sun Sep 30, 2007 2:59 pm Post subject: Pumpkin Pie

Serves 12 - Prep 20 Mins - Cook 1 hr 25 mins

Ingredients
350g/12oz pumpkin flesh
1 x 500g block All-Butter Shortcrust Pastry or standard shortcrust pastry
85g/3oz golden caster sugar
50g/2oz maple syrup, plus extra to serve
284ml carton double cream
1 tsp each cinnamon and vanilla essense
3 eggs
Optional Crunchy Nut Topping:
50g/2oz butter
100g/4oz light brown muscovado sugar
100g/4oz walnuts, chopped
creme fraiche, to serve

Method
1. Heat overn to 200C / fan 180C / gas 6. Cut the pumpkin flesh into pieces, lay on a baking sheet, cover with foil and roast for 30 mins until soft. Meanwhile, roll out pastry and use to line a deep 23cm flan tin. Bake blind (at above temp) for about 15 mins until pale and sandy.
2. When the pumpkin has cooked, spoon into a food processor with the other filling ingredients. Whizz until well mixed.
3. Pour the filling into the pre-baked pastry case and reduce oven to 180C / fan 160C / gas 4. Bake for 40 mins until set.
4. While the pie is cooking, melt the butter and stir in the sugar and chopped nuts. After 30 mins baking time, remove the pie from the oven, scatter over the nut mixture and return to the oven for a final 10 mins. Allow to cool before serving with maple syrup and creme fraiche.
_________________
Positive Change

Nannyp · Posted: Sun Sep 30, 2007 9:42 pm Post subject:

Thanks Jo

_________________
http://positivechange.myfreeforum.org/index.php

NannyP's Hens