Pumpkin pie

Pumpkin pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Gramma, or bugle, pumpkin is the variety traditionally used for pumpkin pie, but if it is not available, use butternut pumpkin instead.

Ingredients

Quantity Ingredient
1kg pumpkin, peeled, seeded and chopped
1/2 teaspoon salt
165g brown sugar
60g sultanas
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon plain flour
1 lemon, zested and juiced
Rich shortcrust pastry, made using 300 g plain flour
30g butter
caster sugar
egg white, beaten
or milk

Method

  1. Place pumpkin in a saucepan, cover with boiling water, add salt and cook for 5 minutes. Drain.
  2. Combine pumpkin with brown sugar, sultanas, spices, flour, lemon juice and zest.
  3. Line a greased 23 cm pie plate with just over half the pastry dough. Add pumpkin filling and dot with butter. With remaining dough, make lid for pie, or cut pastry into strips and arrange as lattice.
  4. Cut small steam vents in lid if not latticed. Brush dough with egg white or milk and sprinkle with caster sugar.
  5. Bake in a preheated hot oven for 30 minutes, then reduce heat to moderate and bake for a further 40 minutes or until pastry is crisp and golden.
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