Aussie Style - Pumpkin Pie

It's nearing that time of year again .. Christmas ...
Every year my eldest son asks me to make him a pumpkin pie, so of course I do, then once it's on the table, it's by pure luck anyone but my eldest  gets a slice!

I know pumpkin pie isn't traditional down here in Aus - but neither is Halloween, and we love Halloween! We can 'borrow' the American's pumpkin pie and they can 'borrow' the good old Aussie Lamington! =)

I always make my own pastry unless it's puff (that's just easier to buy) so in this recipe, I make a cinnamon sweet shortcrust. Have a go at making your own, I think it's well worth the effort and the end result tastes better!

If you aren't confident in making your own pastry just grab some store bought shortcrust pastry.

PASTRY

• 3 cups of plain flour
• 190g unsalted butter
• 1/3 cup caster sugar
• 2 tbls cinnamon
• 2 egg yolks
• 2 tbls chilled water

METHOD

In a food processor, process the flour, cinnamon, butter and sugar until it resembles fine breadcrumbs.

Add the egg yolks and the water and process until a dough.

Take out the dough on knead on a lightly floured surface.

Roll into a ball, wrap in cling wrap and put in the fridge for 30 minutes. 

Take out your dough from the fridge and put between two sheets of baking paper and with a rolling pin roll out until even and smooth. 

Grab a flan tin and grease and line with baking paper - gently put your pastry in until it fits snug in the flan tin. 

Put some baking paper on top, and fill with baking weights. Bake for 15 minutes at 180C  - once done, take out, take away the weights and baking paper and further bake for another 5 minutes. 

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PUMPKIN PIE INGREDIENTS

2 cups of chopped roasted pumpkin pureed in the food processor.
1 1/2 cups thickened cream

1/2 cup packed brown sugar

1/3 cup caster sugar

1/2 tsp salt

2 eggs plus the yolk from a third egg

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp cardamom 

1/2 tsp of lemon juice

METHOD

Pre-heat your oven to 220C

Mix sugars, salt, spices  - whisk the eggs and add

Stir in the pumpkin puree

Stir in the cream and the lemon juice

Whisk together until well combined.

Pour into your prepared pastry shell

Bake at 220C for 20 minutes

Turn the oven down to 180C and bake for a further 40 minutes. 

Stick a skewer in the middle of the pie and if it comes out clean, then it's ready.

Serve with some whipped cream.