Mindy Belle

Life in the Country

Spiced Pumpkin Pie

 

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4th of July – Celebration Pie

This is a pie I have always wanted to make, I found a spiced version so here we go !

  • Ingredients
  • 250g (1 2/3 cups) plain flour
  •  2 teaspoons caster sugar
  •  160g butter, chilled, chopped
  •  2 tablespoons cold water
  •  345g (1 1/4 cups) pumpkin, cooked, mashed, cooled (see note)
  •  2 tablespoons maple syrup
  •  250ml can Nestle Reduced Fat Cream
  •  60g (1/3 cup, lightly packed) brown sugar
  • 3 eggs
  • 1 teaspoon ground cinnamon
  •  1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  •  1/2 teaspoon ground ginger
  •  Icing sugar, to dust
  • Double cream to serve

 

 

  • Step 1

    Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.

  • Step 2

    Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.

  • Step 3

    Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.

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  • Step 4
  • Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.

  • Step 5

    Dust the pie with icing sugar. Cut into wedges and serve with double cream.

Enjoy 🙂

Recipe from Taste.com.au

 

 

 

 

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