For a 22cm pie dish (9 inch) I used the lid of my casserole dish.
- 250g Plain Flour
- 125g Butter or Margarine
- 50g Icing Sugar
- 1 Large Egg
- Some ??? Milk
- Zest of 1/2 a Lemon
- 450 g/1lb prepared weight Pumpkin flesh, cut into 1in/2.5 cm chunks
- 2 large Eggs plus 1 yolk (use the white for another dish)
- 3 oz/75g soft dark brown Sugar
- 1 tsp ground Cinnamon
- 1/2 level teaspoon freshly grated Nutmeg
- 1/2 tsp ground Allspice
- 1/2 tsp ground Cloves
- 1/2 tsp ground Ginger
- 10 fl oz/275 ml Double Cream
- Rub the butter into the flour until breadcrumbs
- Mix in the sugar and lemon zest.
- And the egg and a dash of milk, adding more milk as required till the mixture binds together nicely.
- Roll out and stick it in the pie dish.
- Pre-heat the oven to 180C/350F/Gas 4.
- Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
- To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
- Then lightly whisk the eggs and extra yolk together in a large bowl.
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
- Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.
I didn't have soft brown sugar, so I used demerara.
I didn't have icing sugar, so I used granulated sugar. z