Pumpkin pie

By Drum Digital
11 December 2012

Enjoy this tasty treat all year round.

Preparation time: 1 hour

Baking time: 1 hour

Makes: 12 slices

Dough

625 ml (2 ½ c) flour

a pinch of salt

250 ml (1 c) butter

80 ml (? c) ice-cold water

Filling

500 g pumpkin, cooked and puréed

6 eggs

15 ml (1 T) cream

375 ml (1½ c) brown sugar

15 ml (1 T) corn starch

5 ml (1 t) cinnamon

5 ml (1 t) ground pimento

5 ml (1 t) vanilla essence

410 g (1 can) evaporated milk

Dough:

  1. Blitz the flour and salt in a food processor, adding the butter to form crumbs.
  2. With the machine running slowly pour in the water until the dough holds together without being sticky. Chill for 1 hour.
  3. Preheat the oven to 180 °C. Roll out the dough on a floured surface. Place the dough in a round pie dish, crimp the edges and freeze until firm for about 15 minutes. Blind bake the pie crust for 10 minutes and 5 minutes without the weight.

  1. Filling:
  2. Roast the pumpkin until soft and cool and blitz until smooth. Mix the pumpkin with the rest of the ingredients, then whisk until combined.

    Gently pour the mixture into the crust. Bake for 35 minutes until set in the middle. Leave to cool and serve.

- Hope Malau

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