Makes one large or one medium and one small
12oz/350g flour (any flour will do but wholemeal is nice)
3oz/75g white fat (eg Cookeen)
1 medium egg, beaten
A few tbsp cold water as needed
Or buy ready-made pastry cases
(You could weigh these ingredients (except nuts) straight into a blender):
500g pumpkin pulp, (either roasted gently or microwaved or bought)
3 large eggs
14 oz/400ml tin evaporated milk
200g sugar (any sort, a mix of brown & white is nice)
1½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp cloves
½ tsp mace
3oz/75g pecan nuts or walnuts
To make the pastry cases:
- Make the pastry by rubbing the butter and white fat into the flour to resemble breadcrumbs.
- Add the beaten egg and as much water as needed to bring pastry together.
- Chill for half an hour before rolling out to fit pie dishes. Then line with foil or baking beans and bake blind at Gas 4 /375F/180C for 25 mins.
To make filling:
- Blitz all ingredients except nuts in a blender starting with the pumpkin pulp (or beat well by hand). Pour the filling into cooked pie shell(s)
- Bake 20 mins at Gas 6 /400F/ 200C, then reduce heat to Gas 4/375F/180C and arrange the nuts on the filling around the edge or in any pattern. The filling should be just set enough to support them.
- Replace pie(s) in oven for another 20 mins or until turning slightly brown. Large ones take a bit longer than small ones but not as much as you might think so keep checking. A little bit wobbly in centre is good. The pies firm up as they cool.
- Allow to cool to room temperature and serve with cream/crème fraiche or natural yogurt or a combination of both.