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Pumpkin Pie


With Natalie Oldfield

Pumpkin Pie

Serves: 6
Cost per serve: $1.40
Time: 1 hour 30 minutes

Pastry
Ingredients
225g Butter
½ teaspoon Salt
2 cups Flour
2 teaspoon Baking Powder
1 dessertspoon Castor Sugar
1/3 cup Water
1 dessertspoon Vinegar
1 Egg White for brushing

Filling
Ingredients
1 cup Pumpkin, cooked, mashed and sieved
2 Egg Yolks
1/2 cup Brown Sugar
1/4 teaspoon Salt
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
Pinch All Spice
1/2 teaspoon Cinnamon
1 1/2 cups Milk
1 Egg White

Method
For the pastry
Rub butter into flour, salt, sugar and baking powder to resemble bread crumbs.
Add water and vinegar to form a soft dough.
Roll out on floured board to desired size and place in greased pie dish.
Leave in fridge for 30 minutes.

For the filling
Mix pumpkin, sugar, spices, salt and egg yolks, then add milk.
Fold in stiffly-beaten egg white.
Brush pastry in dish with egg white, then pour filling mixture on top.
Bake in hot oven (200C) for about 15 minutes, then moderate oven (180C) until baked (approximately another 45 minutes).

(Broadcast: 19 July 2012)


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