Best Pumpkin Pie

Best Pumpkin Pie



  • 1 unbaked pastry shell (see below)
  • 425g pumpkin puree[thick]
  • 3 eggs,slightly beaten
  • 225g sugar
  • 1/2 teaspoon saly
  • 1 teaspoon[generous] cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 220ml evaporated milk
  • juice and rind of lemon
 Shortcrust pastry
  • 225g plain white  flour
  • pinch of salt
  • 110g butter
  • 3-4 tablespoon cold water
For the pastry – sift the flour and salt into a bowl , add the butter and mix lightly. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Sprinkle the water evenly over the surface and collect the dough together to form a ball.
Knead lightly on a lightly floured surface for a few seconds to form a smooth, firm dough; do not overwork. Wrap in clingfilm and leave to rest in refrigerator for 30 minutes.
For the topping – combine eggs, sugar, salt, spices and lemon and beat well. Blend in pumpkin puree, add milk and beat well. Turn into the  piecrust. Bake in hot oven [ 230 C ] for 10 minutes, then reduce heat and bake at  180 C for 40-45 minutes. Pie is done when tested by inserting a knife to see if it comes out clean. Serve with cream.

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