Difference between revisions of "Pumpkin Pie"
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* 1/4 tsp ground cinnamon |
* 1/4 tsp ground cinnamon |
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* freshly grated nutmeg for serving. |
* freshly grated nutmeg for serving. |
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NB the flavour of the pumpkin is very important, so choose good (very orange-coloured) pumpkin. |
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== Method == |
== Method == |
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== Source == |
== Source == |
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Modern Classics 2 |
[[Modern Classics (Book 2)]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 05:05, 12 May 2013
Ingredients
- 1 quantity of pastry
- 600g butternut pumpkin, chopped.
- 1/3 cup brown sugar
- 2 eggs
- 1/3 cup single/pouring cream
- 1/4 tsp ground cinnamon
- freshly grated nutmeg for serving.
NB the flavour of the pumpkin is very important, so choose good (very orange-coloured) pumpkin.
Method
- Heat oven to 180 degrees.
- Steam choppped pumpkin until cooked. Puree in blender and leave to go cold.
- Add sugar, eggs, cream, and cinnamon. Blend again. (You are meant to whisk this, so the more frothy it gets, the better!)
- Place pastry in a flan dish.
- Put baking weights into pastry dish, and cook for 10 minutes. Remove the weights and cook for another 10 minutes.
- Turn oven down to 150 degrees, pour in pumpkin mixture and cook for about 50 minutes.
- Sprinkle with nutmeg to serve.
