Spiced Pumpkin Pie

Spiced Pumpkin Pie

I have mentioned before that zucchini is one of my favorite veggies, in addition to this though I LOVE pumpkin. This recipe could actually be classified as a traditional cultural recipe as Pumpkin Pie is renown as a sweet treat in America (especially at Halloween).

Similar to zucchini cake there are many many pumpkin pie recipes but this one is my favorite and has great spices incorporated.

Ingredients:

• 2 cups of pumpkin that has been cooked then pureed in the food processor
• 3 eggs
• 1 + ½ thickened cream
• 200g brown sugar
• 2 tsn ground cinnamon
• 1 tsn ground ginger
• ½ tsn nutmeg
• ½ tsn ground cloves
• ½ tsn all spice
• 1 28cm sweet short crust pastry shell or store brought sweet crust pastry

Method:

• If using store brought pastry, roll out on a lightly floured surface then transfer pastry onto a lightly greased 25cm loose bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
• Preheat the oven to 180c.
• Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
•  Bake for 10 minutes.
• Increase the oven temprature to 220c.
• Place all ingredients (how simple is this) into a food processor and process until smooth.
• Pour batter into the tart case and cook for 10 minutes.
• Now reduce the oven to 150c and bake for a further 30 – 40 minutes
• Cool, then its ready to serve. I suggest serving with a dollop of cream and a good drizzle of maple syrup.

Notes:

• This is not the most amazing tart in the world as its not as sweet as a choc pie (clearly) but it is very tasty, different and a must if you love different spices (also if you love pumpkin like me).
• You can make your own pastry by placing 250g plain flour, 110g icing sugar and 110g chilled & cubed butter in the food processor for a few seconds until it resembles breadcrumbs. Add an egg until the mix comes away from the walls of the processor and place in plastic wrap in the fridge for 30 minutes. Then transfer pastry onto a lightly greased 25cm loose bottomed tart pan

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