PUMPKIN PIE

Delicious Pumpkin Pie with a sweet shortcrust base. The perfect spooky treat this Halloween

1 Packet of Galberts shortcrust pastry
 

350g pumpkin flesh, cut into pieces


3 tbsp golden caster sugar


248ml double cream


3 eggs Large


1 tsp cinnamon


1 tsp vanilla essence


2-3 tbsp maple syrup


Crème fraiche, for serving

INGREDIENTS

Method

1. Preheat oven to 200°C (180°C for fan assisted ovens)/Gas M6.


2. Lay pumpkin on a baking sheet, cover with foil and cook in oven for 15- 20 minutes until soft. Meanwhile roll out pastry and use to line flan tin. Line with baking paper and fill with baking beans and bake blind for 15 minutes until just cooked but not too brown.
 

3. When the pumpkin is cooked, place in a food processor with sugar, cream, eggs, cinnamon and vanilla and whizz together until well mixed. Alternatively you can mix them all together by hand with a wire whisk.

4.Carefully pour filling into pre baked pastry case, reduce oven to180°C Gas M 4 and bake for approx. 40 minutes until set. Allow to cool

5. Serve with maple syrup and crème fraiche.

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