Pumpkin Pie Recipe

Ingredients :

Pastry

1 cup

1 cup

125g

1

2 tbsp

Filling

350g

1/4 cup

2

1 tbsp

1/4 tsp

self-raising flour

whole meal plain flour

butter or margarine, cubed

egg yolk

lemon juice

cold water

cooked pumpkin

cream

eggs, separated

brown sugar

each nutmeg and ground ginger

1. To prepare pastry: Sift flours into a bowl, returning any husks.
2. Add butter, rub in using fingertips until mixture resembles breadcrumbs.
3. Mix yolk, juice and enough cold water into flour to form a firm but pliable dough.
4. Wrap in plastic wrap.
5. Rest in the refrigerator for about 20 minutes.
6. Roll out on a lightly floured surface to fit a 20cm pie plate.
7. Ease pastry into plate.
8. Trim and decorate edges.
9. Refrigerate for 15 minutes.
10. To prepare filling: Place pumpkin in a food processor with cream, egg yolks, sugar and spices.
11. Process until smooth, transfer to a bowl.
12. Beat egg whites until stiff peaks form.
13. Fold lightly into pumpkin mixture.
14. Pour into pastry shell.
15. Bake in a moderate oven 180C (350F) for 35 minutes or until pastry is golden and filling is set.
16. Serve warm with whipped cream.

Serves 4-6

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