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Recipe Ingredient
- Sweet pastry:
- 200g plain flour (sifted)
- 1/4tsp salt
- 75g unsalted butter (chilled and cubed)
- 75g castor sugar
- 1 egg (lightly beaten)
- Filling:
- 200g pumpkin puree
- 2 eggs
- 1/4tsp salt
- Pinch of ground cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- 75g sugar
- 300ml plain yoghurt
- Pumpkin puree:
- 300g pumpkin (cubed)
- 50g castor sugar
Instructions
- To make the puree, put cubed pumpkin pieces in a pot. Add sugar and just enough water to cover the pumpkin. Cover pot and simmer mixture until pumpkin turns tender. Drain well, then blend into puree. Sieve to remove impurities.
- To prepare the sweet pastry, put flour and salt into a mixing bowl. Rub in chilled butter until the mixture resembles fine breadcrumbs. Add sugar; mix. Add egg and mix until a dough is formed. (If dough is too dry and crumbly, sprinkle a little water until mixture holds together.)
- Put dough on a lightly-floured tabletop and knead till smooth. Shape dough into a ball. Wrap with cling film. Chill in refrigerator for 20 to 30 minutes.
- Grease a 20cm loose-bottomed flan tin with corn oil. Roll out pastry to about 2mm or 3mm thickness and line the flan tin with it. Prick dough with a fork and chill for 30 minutes.
- Preheat oven to 190ºC. Bake blind for 10 to 15 minutes until pastry turns firm. Remove beans and paper and bake for a further five to 10 minutes. Leave to cool.
- To prepare filling, put pumpkin puree, eggs, sugar and the rest of the ingredients into a mixing bowl. Whisk until smooth and well-blended. Pour filling into the prepared pastry case and bake in a preheated oven at 160ºC for 25 to 30 minutes or till filling is firm to the touch. Leave pie to cool in the tin. Serve warm or chilled.
