Pies and Tarts Dessert Recipes - Pumpkin Pie Recipe

Ingredients

• 275 g/2 1/2 cups plain (all-purpose) flour

• A pinch of salt

• 150 g/5 oz/2/3 cup butter, diced

• Cold water, to mix

• 400 g/14 oz/1 large can of pumpkin puree

• 50 g/2 oz/1/3 cup currants

• 175 g/6 oz/3/4 cup light brown sugar

• 5 ml/1 tsp ground cinnamon

• 2.5 ml/1/2 tsp ground ginger

• 1.5 ml/1/4 tsp ground cloves

• 3 eggs, beaten

• 300 ml/1 1/4 cups double (heavy) cream

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Method:

1. Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough.

2. Roll out and use to line two 20 cm/8 in flan tins (pie pans). Prick the bases with a fork.

3. Blend together the remaining ingredients, but using only half the cream. Pour into the flan cases (pie shells).

4. Bake in a preheated oven at 180C/350F/gas mark 4 for about 45 minutes or until the filling is set and the pastry (paste) is golden brown. Leave to cool.

5. Whip the remaining cream and use to decorate the tops of the pies before serving. Freeze one pie for up to 3 months, if liked.