...baking from scratch

the ultimate pumpkin pie

quarter and roast a deseeded pumpkin for 40 minutes at 200 degrees with an inch of water in the tray

scoop out the flesh and drain in a sieve for 1-2 hours

meanwhile make your short crust pastry:

sift 170g plain flour with a pinch of salt

grate in 100g cold butter

rub together with your fingers until it resembles breadcrumbs

mix in 2 tbsp of caster sugar

mix an egg yolk with 2 tbsp iced water and gradually stir into the pastry mix

roll it out til 1cm thick and line your dish with the pasty

blind bake at 200 degrees using baking beans for 10-15 mins

then remove beans and bake for a further 10-15 mins at 180 degrees until golden

for the filling:

take the pumpkin from the sieve 

stir in 145g of maple syrup, 

1tsp of cinnamon,

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

stir in two beaten eggs

then pour in 150ml evaporated milk

Pour mixture into the pastry case and bake at 180 degrees for 40mins until filling is set