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Pumpkin Pie

PASTRY Preheat the oven to 200°C. Put the fl our, salt and sugar in a bowl and rub the butter between your fingers into the dry ingredients until the mixture looks like breadcrumbs. Add the egg yolk and wat...

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INGREDIENTS

PASTRY
1 cup (140g) cake flour

1 tbsp (15ml) castor sugar

¼ tsp (1ml) salt

100g Clover Mooi River Butter, cold and cubed

1 egg yolk

1 tbsp (15ml) cold water

FILLING
2 cups (500g) pumpkin, cooked, drained and puréed

3 eggs

¾ cup (150g) brown sugar

2 tbsp (30ml) maple or maple-flavoured syrup

2 tsp (10ml) ground cinnamon

½ tsp (2ml) ground ginger

½ tsp (2ml) ground nutmeg

1 cup (250ml) Clover Dairy UHT Cream

½ cup (125ml) Clover Full Cream Milk

icing sugar

Method

PASTRY
Preheat the oven to 200°C. Put the fl our, salt and sugar in a bowl and rub the butter between your fingers into the dry ingredients until the mixture looks like breadcrumbs.

Add the egg yolk and water and bring mixture carefully together to form a dough.

Cover with cling film and leave to rest in the fridge for 30 minutes, before rolling out and lining a 26cm loose-bottomed tart tin. Bake blind for 10–12 minutes.

Remove the baking aids, i.e. baking paper and baking beans and bake for a further 5 minutes.

FILLING
Reduce oven temperature to 150°C.

Whisk the pumpkin, eggs, sugar, syrup and spices together in a bowl and stir in the cream and milk.

Once thoroughly combined, pour into the pastry case and bake for 30–40 minutes until just set.

Cool and generously sprinkle with icing sugar.

CLOVER INGREDIENTS USED IN THIS RECIPE