Baking Pumpkin Pie At Home.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • 450g/1lb cooked or canned pumpkin
  • 250ml/8fl oz/1 cup whipping cream
  • 2 eggs
  • 115g/4oz/½ cup soft dark brown sugar 60ml/4 tablespoon golden (light corn) syrup
  • 7.5ml/½ tsp ground cinnamon
  • 5ml/1 tsp ground ginger
  • 1.5ml/¼ tsp ground cloves
  • 2.5ml/½ tsp salt
FOR THE PASTRY
  • 175g/6oz/½ cups plain (all-purpose) flour
  • 2.5ml/½ tsp salt
  • 75g/3oz/6 tablespoon cold butter, cut into pieces
  • 40g/1½oz/3 tablespoon cold white vegetable fat (shortening), cut into pieces
  • 45-60ml/3-4 tablespoon iced water.

STEPS:

  1. For the pastry, sift the flour and salt into a bowl. Cut in the butter and fat until it resembles coarse crumbs. Bind with iced water. Wrap in clear film (plastic wrap) and chill for 20 minutes.
  2. Roll out the dough and line a 23cm/9in pie tin (pan). Trim off the overhang. Roll out the trimmings and cut out leaf shapes. Wet the rim of the pastry case pie shell) with a brush dipped in water.
  3. Place the dough leaves around the rim of the pastry case. Chill for about 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.
  4. Line the pastry case with baking parchment. Fill with baking beans and bake for 12 minutes. Remove paper and beans and bake until golden, 6-8 minutes more. Reduce the heat to 190°C/375°F/Gas 5.