The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.
]]>For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.
Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.
Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.
In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.
Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.
The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.
]]>The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.
]]>For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.
Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.
Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.
In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.
Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.
The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.
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