Wednesday, 31 October 2012

Sweet Pumpkin Pie


Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds - and in view of the occasion we've also carved our own Unicorn pumpkin!



Ingredients
Pastry
230g flour
120g margarine
Tbsp water

Filling
500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk

Topping
110g Sugar
2x egg whites

Method 
To make the pastry:

-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter

2 love letters:

Anonymous said...

Very autumnal! Looks delicious as usual!

anto said...

It's perfect for fall! It looks so good. Thanks for sharing.

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