You’re either a fan of Pumpkin Pie, or you’re not.
But it is something a bit different to add to your Christmas table for lunch or dinner!
You have 3 choices with the pastry:
Buy a Woolworths Easy Entertainer Flan Case ($3.50)
Woolworths Frozen Shortcrust Pastry pack 5 sheets ($2.30)
Make your own! ($4.80 – 2 x 20cm deep tart shells)
Method
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Preheat oven 180°C
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Place salt, sugar, flour, butter and egg yolks in a mixer with a paddle attachment, mix on low speed until just combined.
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Remove from the mixer and kneed lightly. Form dough into a thick square and refrigerate for 30 to 60 minutes.
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Place dough on a lightly floured surface and roll out to 5 cm bigger than tart tin.
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Gently place the dough over the tin and carefully push the dough into the ridges of the tart tin, cut away any excess dough that hangs over the rim.
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Use a fork to pierce the base in multiple places.
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Refrigerate for 15 minutes.
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Place baking paper on the base of the dough and add pie weights to prevent the dough rising while blind baking.
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Drop the oven temperature to 170°C and bake for about 15 minutes or until cooked through and crisp.
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Remove the pie weights and leave to cool completely in the tin, then place in the fridge.
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Place pumpkin and condensed milk into a bowl and use an electric mixer to beat together until smooth.
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Add the beaten eggs, plain flour, sugar, salt and spice and beat for 3 mins on high speed.
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Pour the pumpkin mixture into the pastry shell and bake at 180 degrees for approximately 30 min.
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Let the pie cool at room temperature then chill in the fridge until serving
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***Decorate with your favourite Christmas gingerbread shapes and walnuts.***
Recipe Hints and Tips:
- Pumpkin Pie is good in the fridge for up to three days covered in plastic wrap.
- Not suitable for freezing.
