Pumpkin Pie

Preparation time: 20 min
Baking time: 40 min

450g cooked pumpkin
250ml whipping cream
2 eggs
115 brown sugar
4 tablespoons golden syrup
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Pastry

170g plain flour
1/2 teaspoon salt
100g butter, cold and cut up into pieces
30g nuttelex
3-4 tablespoons iced water


Sift the flour and salt into a bowl. Add the butter and nuttelex and rub into the flour with your fingers until it resembles breadcrumbs. Add the cold water and shape into dough. Put dough into cling foil and put in fridge for 30 minutes.

Put baking paper into a 23cm pie tin. Sprinkle a little flour onto bench and roll out the dough with a floured rolling pin. Put the dough into the pie tin and trim excess off the sides.

Heat the oven to 180C.

Filling


Beat together the pumpkin, cream, eggs, sugar, golden syrup and spices.
Pour into the pastry into the pie tin and bake for about 40 minutes or until set.


A great afternoon tea treat!