Pies And Tarts Recipes - Pumpkin Pie

Ingredients

• 40g/scant 1/2 cup pecan nuts, chopped

• 250g/9oz pureed pumpkin

• 475ml/2 cups single cream

• 130g/3/4 cup light brown sugar

• 1.5ml/1/4 tsp salt

• 5ml/1 tsp ground cinnamon

• 2.5ml/1/2 tsp ground ginger

• 1.5ml/1/4 tsp ground cloves

• 1.5ml/1/4 tsp grated nutmeg

• 2 eggs

FOR THE PASTRY

• 165g/1 1/3 cups plain flour

• 2.5ml/1/2 tsp salt

• 115g/1/2 cup lard r vegetable fat

• 30-45ml/2-3 tbsp iced water

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Method:

1. Preheat the oven to 220C/425F. For the pastry, sift the flour and salt into a mixing bowl, Rub in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in enough water to form the mixture into a ball.

2. Roll out the pastry to a 5mm/1/4in thickness. Use to line a 23cm/9in pie tin. Trim and flute the edge. Sprinkle the chopped pecan nuts over the base of the case.

3. Beat together the pumpkin, cram, sugar, salt, spice and eggs. Pour the pumpkin mixture into he pastry case. Bake for 10 minutes, then reduce the heat to 180C/350F and continue baking until the filling is set, about 45 minutes. Leave the pie to cool in the tin, set on a wire rack.