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Pumpkin Pie

Our recipe

Autumn is the time to bake this delicious pudding which is traditionally served for Thanksgiving. It is also a great way to use left over pumpkin when you make a Jack o Lantern.

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Servings

Ingredients

100 g	Plain Flour or Gluten Free Plain Flour Blend
100 g	Butter
4 tbsps	Water
200 g	Baking Beans
300 g	Baked Pumpkin
100 ml	Golden Syrup
2	Eggs
1 tsp	Cinnamon
50 g	Brown Sugar
150 ml	Double Cream

Method

Bake the pumpkin until the flesh is soft. Scoop out the flesh, puree & set aside.
To make the pastry put the flour and butter into a large bowl and using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in 3 tbsp water and quickly bring the pastry together into a sticky ball of dough. Gluten Free pastry absorbs more water than conventional pastry so add 5tbsp and few more drops of water if necessary).Wrap the dough in film and rest it for at least 30 minutes.
Put the pastry out on a floured surface or between two pieces of film.
Roll out the pastry so that it is large enough to fit into a deep 1lt/2pt baking dish or simply press the pastry into your baking dish using your fingers.
Put a sheet of greaseproof paper over the pastry, add the baking beans and cook in a pre heated oven for 20 minutes.
Meanwhile mix together the pumpkin puree,golden syrup, eggs,cinnamon, brown sugar and cream..
Remove the pastry from the oven and turn it down 20 degrees.
Remove the baking beans and greaseproof paper.
Pour the pumpkin filling into the pastry case.
Bake for 45/50 minutes at the lower temperature.