Getting into the Halloween spirit I decided to make Pumpkin Pie. I like this recipe as it is not too sweet and has a hint of spice but not overpowering. And the Pastry is delicious and easy to work with. Use Gluten Free Flours if you want a gluten free pastry.
- 1 cup Plain Flour
- 1/4 cup Self Raising Flour
- 2 tablespoons Cornflour
- 2 tablespoons Icing Sugar
- 125g Butter – Chopped
- 2 tablespoons Water (but more may be needed to bring it together – go slowly)
- 2 Eggs
- 1/4 cup Brown Sugar
- 2 tablespoons Maple Syrup
- 1 cup cooked pureed Mashed Pumpkin (no lumps)
- 2/3 cup Evaporated Milk
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- pinch ground Allspice
Sift all Flours and Sugar into the bowl of your food processor.
Pulse in the Butter so it looks like coarse breadcrumbs.
Add enough water to make the Pastry cling together, pulsing until just combined.
Press the Pastry into a ball, knead gently on a floured surface and then cover and refrigerate for 30 minutes.
Preheat oven to 200 degrees.
Roll Pastry on a floured surface until large enough to line a 23cm pie dish.
Lift Pastry onto the pie dish and ease it into the sides. Trim the edge.
Using the left over Pasty, make a double edge to the Pie crust, trim again and decorate the edge by pinching it between your fingers.
Place Pie dish on to an oven tray, line Pastry with baking paper and fill with baking/dried beans and bake for 10 minutes.
Remove paper and beans and bake for a further 10 minutes or until lightly browned.
Leave to cool.
Beat Eggs, Sugar and Maple Syrup in a small bowl with electric beaters until thick. Stir in the Pumpkin, Milk and Spices.
Turn oven down to 180 degrees.
Pour filling into Pastry Case and bake in oven for 50 minutes, or until filling is set.
Dust with sifted Icing Sugar.
The recipe is out of The Australian Women’s Weekly’s Sweet Old Fashioned Favourites (I made slight changes).
I love the Australian Women’s Weekly cookbooks, the recipes are always easy to follow and are good for basic recipes in each genre.