Pumpkin Pie Recipe
Basic Pie Crust
250g plain flour
1/2 teaspoon salt
110g (unsalted) butter, cubed
Grease a 23cm pie dish and put to one side. Put the flour, salt and butter in a bowl and rub together with your fingertips until you get a sandy consistency and everything is combined.
Add 1 tbsp water and stir in with a knife until well-mixed. Add a second tbsp water and stir in until you have a smooth dough. Wrap in clingfilm and chill for an hour.
Roll out on a floured surface and line the pie dish, trimming the edges. (I usually put the lined pie dish back in the fridge for around 20 mins. Chilling will help prevent the pastry from shrinking)
Preheat oven to 170°C (325°F) Gas 3.
425g tin pumpkin puree
220ml evaporated milk
220g caster sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tbsp flour
Put all of the ingredients in a large bowl and mix until smooth and well combined. Pour into uncooked pie crust and bake for 30-40 minutes, or until the filling is set firm.
Leave to cool completely before serving with a big dollop of whipped cream and a sprinkle of cinnamon.