Food & Wine
Pumpkin pie
Perfect for the cooler months, this recipe makes a rich, flavoursome pumpkin pie that will soon turn your kitchen into the talk of the town.
Ingredients:
- ¼ Queensland blue pumpkin, deseeded
- Melted butter, to grease
- 1 sheet (28 x 29cm) ready-rolled shortcrust pastry, thawed
- 1 cup evaporated milk
- ⅓ cup white sugar
- ¼ cup, firmly packed brown sugar
- 3 eggs, at room temperature, lightly whisked
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
Method:
- Preheat oven to 210°C. Line a baking tray with non-stick paper. Brush edges of pumpkin with a little melted butter and place on lined tray. Cook, uncovered, in preheated oven for 45 minutes or until tender. Remove from oven and set aside to cool.
- Use a large spoon to remove the pumpkin flesh from the rind.
- Discard any brown edges. Place flesh in blender and blend until smooth.
- Grease a 23cm (top measurement) pie plate with the melted butter. Line plate with pastry and trim excess. Prick base with a fork and place in the fridge for 20 minutes to rest.
- Reduce oven to 190ºC. Line pastry base with non-stick paper and fill with beans or rice and cook for 12 minutes. Remove paper and beans or rice, and cook for a further 8-10 minutes.
- Remove from oven and allow to cool.
- Combine pumpkin, evaporated milk, sugars and eggs in a bowl and whisk until well combined. Add cinnamon, salt, ginger, nutmeg and cloves and mix well.
- Pour into prepared crust. Cover edge of pie with foil to stop it burning.
- Bake in oven for 25 minutes. Remove foil.
- Bake for a further 25-30 minutes or until a knife inserted off-centre comes out clean.
- Serve at room temperature.
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