Pumpkin pie: easy and delicious!

published on 12 November, 2018 at 15:54
Ingredients:
For the pastry:
1 2/3 cup flour;
a pinch of salt;
100 g (3.5 oz) butter, cold, cut into cubes;
2-3 tbsp cold water.
For the filling:
1 cup sugar;
1 tsp of each ground cinnamon, ginger, nutmeg;
a pinch of salt;
2 eggs;
400 g (14 oz) pumpkin puree;
1 1/3 cup full-fat cream.

Instructions
Preheat oven to 230 C (450 F).
For the pastry whisk flour with salt and add cold butter in. Combine with your hands until fine crumbs form. Add cold water and knead for about 30 seconds or until pastry comes together.
Make pastry into a ball, cover and chill in fridge for at least 30 minutes.
Meanwhile make pumpkin filling by whisking all of the listed ingredients together.
Roll out short crust pastry and transfer it into a cake or pie pan making regular pie shell. To prevent shirking in the oven you can freeze the pie crust for about 30 minutes.
Pour pumpkin filling in and transfer into the oven. Lower the temperature to 170 C (340 F) and bake for 50-60 minutes or until slightly jiggling in the center.
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