Preparation
- Pre-heat oven to =hot - 220 Celsius
- Roll out pastry and line a buttered 8" pie dish. Prick lightly with a fork all over.
- Cover the pastry with tinfoil to prevent pastry from rising as it cooks. Add a bit of weight, something similar to rice or lentil - if you don't want to buy custom made clay balls.
- Bake towards the top of the oven for 15 minutes. Carefully remove the foil and return the pastry to the oven for a further 5-10 minutes, or until a light golden brown. Remove from oven.
- Cook pumpkin until very soft; drain well and mash.
- Add all remaining ingredients and mix thoroughly using a potato masher.
- Pour mixture into the pastry case and put into the centre of the oven for 15 minutes at 220 Celsius.
- Reduce temperature to moderate (about 160-180 Celcius) and continue cooking for 30-40 minutes or until pumpkin filling is set.
Serve warm with cream. Flavour is enhanced over time, so this is also delicious as a cold slice the next day.
I usually double the recipe - but it will depend on the size pie dish you use.
