Fresh Pumpkin Pie RecipeOrigin: America Period: Traditional |
Ingredients:
enough sweet shortcrust pie dough for a 22cm pie dish (about 250g) 
Fresh Pumpkin Pie Preparation:Method:Add the milk to a pan and scald (heat until bubbles begin to appear at the edges) then take off the heat and set aside. Combine the sugar, salt and spices in a bowl then add the pumpkin, syrup, eggs, butter, evaporated milk and the scalded milk. Mix to combine into a smooth batter and set aside. Meanwhile roll out the pastry until large enough to cover the base of a deep 22cm pie dish. Trim any excess then brush the surface of the pastry with the beaten egg. Pour the pumpkin filling into the pie shell then place in an oven pre-heated to 190°C and bake for about 30 minutes, or until a knife inserted into the centre of the pie emerges cleanly. Remove from the oven and allow to cool on a wire rack. This pie can be served warm or cold and should be accompanied with vanilla ice cream, sour cream or Greek yoghurt. |
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