Pumpkin Pie

Serves: 12

Prep time: 40 mins, plus cooling time

Baking time: 1h and 10 mins

Ingredients:

700g pumpkin, peeled and deseeded

150ml double cream 

120g caster sugar 

1&1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/2 teaspoon ginger

3 medium eggs

350g sweet shortcrust pastry

Equipment:

 Tala Performance Pie Dish 9 inch

Tala Originals Stoneware Mixing Bowl 

Tala FSC Rolling Pin 

To finish:

600ml double cream, whipped 

Icing sugar, to taste

Cinnamon, to taste

Method:

1. Cut the pumpkin into cubes then steam cook for 15 mins or until tender.

      Cool down, then puree in a food processor.

2. Add the eggs, sugar, cream and spices to a large mixing bowl and mix until well combined. 
3. Add the pureed pumpkin and mix. Set aside.
4. Roll out the pastry on a lightly floured surface until large enough to line a 9 inch pie dish, previously buttered.
5. Lift the pastry over a rolling pin, drape into the pie dish and gently press over the base and sides. Trim off the excess.
6. Blind bake for 15 mins in a preheated oven to 180°C/160°C fan/ gas mark 4. Remove the baking paper and beans then carry on baking for a further 10 mins.
7. Remove the pastry from the oven then turn the temperature up to 200°C/180°C fan/gas mark 6.
8. Pour the pumpkin filling into the dish.
9. Bake for 45 mins until the filling is set. Cover with foil if it starts to over-brown.
10. Serve with whipped cream and dusted with icing sugar and extra spices, if liked.
11. Enjoy!