Recipe of the week: Sweet pumpkin pie
Boo! Feeling ghoulish? Halloween is nearly upon us, so if you’re spending your weekend decorating the house with ghostly scenes or carving pumpkins to scare the neighbours, there’s only one thing left to do… bake a hauntingly good pumpkin pie! Here’s our favourite recipe that’s fit for a Halloween treat.
Ingredients
For the pumpkin pie
- 300g sweet shortcrust pastry
- 2 large eggs
- 80g caster sugar
- 1 pinch salt
- ½ tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp grated nutmeg
- 500g cooked pumpkin flesh, puréed
- 50 ml coffee liqueur
- 175 ml double cream
- 150 ml soured cream
- Icing sugar, for dusting
For the whisky cream
- 250 ml double cream
- 30 ml whiskey
- 2 tbsp caster sugar
Method
1. Preheat the oven to 200C/gas 6. Roll out the pastry thinly and use it to line a 23cm tart tin.
2. Beat the eggs together with the sugar, salt and spices. Add the pumpkin purée, coffee liqueur, double cream and soured cream and stir well until combined.
3. Pour the mixture into the pastry case and bake for 15 minutes. Lower the heat to 190C/gas 5 and continue cooking for another 45 minutes.
4. Remove the tart from oven and leave to cool to room temperature.
5. For the whisky cream: whisk all the ingredients together until thick.
6. Dust the pie with icing sugar and serve with the whisky cream.
Let us know how it goes in the comments below. Enjoy!