Pumpkin pie

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.
1H 10M



1.Preheat the oven to 180°C/160°C fan-forced. Grease a 20 cm pie dish.
2.Line the dish with the pastry. Refrigerate about 20 minutes.
3.Line pastry case with baking paper, fill with dried beans or rice. Bake 20 minutes. Remove paper and beans; cook another 8-10 minutes until pastry is golden. Cool.
4.Use any left-over pastry to make decorative leaves, if desired.
5.Reduce oven to 165°C/155°C fan-forced.
6.Steam pumpkin 15 minutes, mash and cool. Strain off excess liquid, if necessary.
7.In a large bowl, whisk eggs and sugar together to just combine. Add the orange zest, juice and spices and stir to combine. Stir in the prepared pumpkin.
8.Pour the mixture into the cooled pastry shell, smooth surface with spatula. Place decorative leaves on pie filling before baking, if using.
9.Bake 40 minutes or until set. Serve warm or cold as desired with double cream or ice cream. Dust with a little icing sugar.

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