Food

Pumpkin pie

Deliciously warming pumpkin pie brings amazing Autumn flavours into the kitchen.
8
1H
40M
1H 40M

Ingredients

Method

1.

Preheat oven to 200°C (180°C fan forced). Line a baking sheet with non-stick paper and bake pumpkin until soft and lightly golden. Steam pumpkin if preferred. Allow to cool for 30 min. Increase oven to 220°C.

2.

Lay one pastry sheet flat, sprinkle with cinnamon sugar, top with remaining pastry and re-roll slightly. Use to line a deep-sided 23cm fluted loose bottom flan tin. Line with baking paper and fill with baking beans. Blind bake 20 min. Remove beans and paper and bake a  further 15 min.

3.

Meanwhile, add orange zest, eggs, sugar, honey and spices to cooled pumpkin. Pour into pastry shell and smooth the top with a spoon.

4.

Bake for 20 min, then reduce heat to 170°C and bake a further 15-20 min.  Cool 15 min before cutting.  Serve with whipped cream and berries.

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