Steenbergs Organic

Pumpkin pie

Ingredients

• 170g plain flour
• Pinch of Fleur de Sel
• 100g butter
• 1 egg yolk
• Very cold water
• 400g frozen, fresh cooked & mashed or canned pumpkin
• 350g organic Fairtrade light brown sugar
• ¼tsp sea salt
• 2½ tsp Steenbergs Organic pumpkin pie mix
• 3 eggs, lightly beaten
• 350ml organic milk, scalded
• 120ml organic cream

Instructions

1. Sift the flour with the Fleur de Sel. Rub in the butter until the mixture looks like breadcrumbs. Mix the yolk with 30ml water and add to the mixture. Mix to a firm dough, first with a knife and finally with one hand. You may need to add a little more water, but the mixture should not be too damp. Chill, wrapped for 30 minutes in fridge.
2. Roll out rich shortcrust pastry and line a 20cm flan ring. Leave in refrigerator to relax for 30 mins.
3. Blend together the pumpkin, sugar, Steenbergs sea salt and Steenbergs Organic pumpkin pie mix.  Next, add the eggs, organic milk and cream, beating until smooth.  Pour the mixture into the pastry case.
4. Bake in 220°C oven for 10 minutes, then reduce temperature to 175°C.  Bake for a further 35 – 40 minutes, or until the filling is set.  Allow to cool; serve cold and with whipped cream or organic ice cream.

Print

To print this recipe in printer friendly format click the button below

Bookmark this

Shop for the ingredients

• Pumpkin pie mix, organic Pumpkin pie is a quintessential American dish. Steenbergs organic pumpkin pie mix is…
• Organic plain white flour, Sunflours Stoneground flour from Sunflours, our local mill, here in North Yorkshire.  This is…