Pumpkin Pie

– How to Cheat

Serves 6

Ingredients

1 x 230 g Saxby’s pastry case

For the filling:

1 x 425 g tin Libby’s solid pack pumpkin
1 large egg plus 1 yolk (reserve the white)
1 teaspoon molasses
2 oz (50 g) soft dark brown sugar
1/2 level teaspoon ground cinnamon
1/4 level teaspoon freshly grated nutmeg
1/4 level teaspoon ground allspice
1/4 level teaspoon ground cloves
1/4 level teaspoon ground ginger
1 x 142 ml tub double cream

Preheat the oven to gas mark 6, 400°F (200°C).

 

First, prick the base of the pastry case with a fork then bake it (in its foil container) on a baking sheet for 15-18 minutes, or until golden brown. When the flan case is ready, remove it from the oven and reduce the oven temperature to gas mark 4, 350°F (180°C).

Meanwhile, lightly whisk the eggs and extra yolk together in a large bowl. Next measure the molasses (lightly greasing the spoon first, as this makes things easier), then just push the molasses off the spoon with a rubber spatula into a saucepan. Add the sugar, spices and the cream, then bring it up to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the contents of the tin of pumpkin purée, still whisking to combine everything thoroughly, then pour the filling into the pastry case.

Return it to the oven for 35-40 minutes or until the filling has puffed up round the edges but still feels slightly wobbly in the centre.

Then remove the pie from the oven and place it on a wire cooling rack. Serve either at room temperature or chilled.

How to Cheat Hero Ingredient:

• 1 x 425 g tin Libby’s solid pack pumpkin

This recipe first appeared in You magazine.

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