A pie perfect for autumn spiced with cinnamon, ginger and nutmeg. Serve with a generous dollop of whipped cream.Serves 10.
MasterClass Crusty Bake Non-Stick Deep Pie Pan / Tart Tin
MasterClass Smart Space Mixing Bowl Set
MasterClass Electronic Duo Kitchen Scales
MasterClass 31cm Aerating Ball Whisk
300g ready rolled sweet shortcrust pastry
410ml double cream
1½ tsp ground cinnamon
2 tsp ground mixed spice
1½ tsp ground ginger
1tsp ground nutmeg
2 egg yolks
675g pumpkin puree
Pre-heat oven to 170°C.
Unroll the pastry into a non-stick pie or tart tin and blind bake with baking beans for 20-25 minutes, or until completely baked on the bottom of the tin.
To blind bake - place a piece of baking parchment, big enough to cover the inside of the tin, into the pastry case. Fill the paper with baking beans and bake in the oven. Reserve any leftover pastry for later just in case you need to patch up any holes.
Whilst the pastry is coking, start to make the filling by placing the cream and spices into a pan and slowly bringing up to a simmer.
Whisk the eggs and sugar together in a large bowl and then mix in the pumpkin puree.
When the cream comes up to a simmer slowly pour it onto the egg mixture, whisking constantly as you do so. It is important to slowly pour the hot cream onto the eggs, if you pour too fast the mixture can easily scramble.
Remove the pastry case from the oven and remove the baking parchment with the baking beans. Patch any holes in the pastry case if necessary and lower the temperature of the oven to 150°C.
Pour the pie mixture into the prepared pastry case and bake for 35 minutes, or until set in the middle of the pie.
Once the pie is baked remove from the oven and leave to cool completely before slicing and serving.