Name: Pumpkin pie
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Ingredients: 700g butternut pumpkin, peeled and chopped; 2 sheets ready rolled shortcrust pastry; 1 tablespoon cinnamon sugar; finely grated orange zest; 3 eggs, lightly beaten; ¾ cup brown sugar; ¼ cup honey; ½ teaspoon each cardamom and nutmeg; pinch ground cloves

Pumpkin pie

Deliciously warming pumpkin pie brings amazing Autumn flavours into the kitchen.

Serves 8

Prep

Cook

40M

Total

1H 40M

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Ingredients

700g butternut pumpkin, peeled and chopped

2 sheets ready rolled shortcrust pastry

1 tablespoon cinnamon sugar

finely grated orange zest

3 eggs, lightly beaten

¾ cup brown sugar

¼ cup honey

½ teaspoon each cardamom and nutmeg

pinch ground cloves

Method

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.

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.

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

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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