Pumpkin Pie

20cm Flan Ring

Ingredients

170g Plain Flour

A pinch of Salt

85g Unsalted Butter, softened

3 Egg Yolks

85g Caster Sugar

2 Drops Vanilla essence

2 Large Eggs

100g Sugar

500g Culinary Pumpkin (deseeded, peeled and diced)

2.5ml Salt

2.5ml Cinnamon

25g Butter (Melted)

175ml Milk

Method

Preheat the oven 180oC/ 160 Fan Oven/ Gas 4.
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Sift the flour with the salt onto a work surface. Scrape the flour away from the centre to make a circle of flour about 25c, in diameter.
Place the butter in the centre of the well, then place the yolks on top of the butter and sugar and vanilla on top of the yolks.
Using a pecking motion with the fingertips of one hand, combine the butter, yolk and sugar until the mixture is completely smooth.
Using a palette knife, scoop the flour onto the butter mixture.
Hold the palette knife with each hand at either end and use the side of the knife to chop the flour into the butter. Continue chopping until there are no floury patches remaining and the mixture begins to stick together in large lumps.
Gather the pastry into a long narrow rectangle. Use the side of the palette knife again to smear the pastry onto the work surface to bring it together into a smooth dough.
Wrap the dough in cling film, pressing it into a flat disk.
Refrigerate until pliable but not sticky then roll out and press into the tart tin. Refrigerate until firm.
Line the pastry case with crumpled tissue paper and sufficient baking beans to support the sides. Bake the pastry case blind 15 mins, protecting the edges of the pastry with strips of foil if they show signs of browning.
Allow the pastry to cool for about 5 minutes before removing it from the tin.
Increase the heat of the oven to 200oC/ 180oC Fan Oven/ Gas 7.
Push the cooled pumpkin through a sieve into a large bowl.
In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée mix and stir to combine.
Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Serve chilled.

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