Pumpkin Pie

Pumpkin Purée

Pumpkin Pie

Contains Dairy, Gluten
Vegetarian

Ingredients

• 250g packet of gingersnap biscuits
• 100g unsalted butter, melted
• 1½ cups pumpkin puree
• 1 cup brown sugar
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tbsp cornflour
• 3 eggs, lightly beaten
• 300ml cream whipped cream, to serve
• maple syrup, to serve

Instructions

1. Preheat oven to 200°C.
   
2. Place gingersnap biscuits in the bowl of a food processor. Process until smooth.
   
3. Add butter and process until combined.
   
4. Press into a 26cm collapsible base tart tin. Bake for 10-15 minutes or until lightly cooked. Reduce heat to 160°C.
   
5. Combine remaining ingredients in a large bowl. Beat until well combined. Pour into prepared crust. Bake for 30 minutes or until set.
   
6. Serve sliced with whipped cream and drizzled with maple syrup.

American Pumpkin Pie

Contains Dairy, Gluten
Vegetarian

Ingredients

• 2 ready made pastry cases, 20cm in diameter
  
  Or make your own

  Base

  2 cups (280g) wholemeal Self Raising flour
• 50g caster sugar
• 115g butter
• 1 egg yolk
• 1 tsp lemon juice
• water if necessary
  
  Filling
• 3 eggs
• 500 mls (2 cups) cooked pumpkin puree
• 180g sugar
• 85mls maple syrup
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ginger
• 1/2 - 1 tsp cinnamon
• 375 ml evaporated milk

Instructions

1. Preheat oven to 180°C.
   
2. In a food processor combine flour, sugar and butter until crumbly.
   
3. Add egg yolk, lemon juice and water if necessary and continue to process until mixture comes together.
   
4. Tip out onto a floured surface and knead briefly.
   
5. Roll out to fit a greased 22 cm flan tin with a remove able base. Press into tin gently.
   
6. To blind bake line the pastry case with baking paper and dried beans or rice. Bake for 15 minutes, then remove beans and paper and bake for a further 15- 20 minutes.
   
7. In a medium bowl beat filling ingredients for 5 minutes or until smooth.
   
8. Pour into the cooled base or the pre-made base and bake for 1 hour or until set. Slice pie when cool and serve with whipped cream. This pie should not be served cold.