Difference between revisions of "Pumpkin Pie"
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Jump to navigationJump to search (New page: == 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 gr...) |
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== Method == |
== Method == |
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''Should we be pre-cooking the pastry or not?'' |
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* Steam choppped pumpkin until cooked. Puree in blender and leave to go cold. |
* Steam choppped pumpkin until cooked. Puree in blender and leave to go cold. |
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* Add sugar, eggs, cream, and cinnamon. Blend again. (You are meant to whisk this, so the more frothy it gets, the better!) |
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* Place pastry in a flan dish. |
* Place pastry in a flan dish. |
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* Put baking weights into pastry dish, and cook for 10 minutes. Remove the weights and cook for another 10 minutes. |
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* Turn oven down to 150 degrees, pour in pumpkin mixture and cook for about 50 minutes. |
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* Sprinkle with nutmeg to serve. |
* Sprinkle with nutmeg to serve. |
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Revision as of 14:43, 3 August 2010
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.
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.
Source
Modern Classics 2 - Donna Hay
