Looking for something fun and festive to whip up this weekend? Lilly Higgins shares her delicious pumpkin pie recipe with us.
Serves 10
Ingredients
Pastry:
- 240g plain flour
- 150g cold butter, diced
- 1 egg
Filling:
- 1 egg
- 425g tin pumpkin puree
- 235ml evaporated milk
- 220g caster sugar
- 2 cloves, finely ground
- 1 pinch salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp flour
- 70g dark chocolate, chopped
Method
- Preheat oven to 170?C .
- First make the pastry. Place the flour and butter into the bowl of a food processor and blitz until it resembles fine breadcrumbs. Add the whole egg and pulse until it comes together to form a dough. Flatten the dough into a disc and wrap in cling film. Place in the fridge to rest.
- Once rested roll the pastry out on a floured surface. Line a 23cm tart tin. Leave to rest in the fridge again whilst you make the filling.
- Melt the chopped chocolate in a heat proof bowl over a pan of barely simmering water. Once smooth set aside to cool slightly.
- Whisk the egg with the evaporated milk. Stir in the pumpkin puree and add the sugar, spices and flour. Once the mixture is smooth reserve 250ml in a jug. Pour the remainder into the pre lined tart tin. Blend the melted chocolate with the reserved pumpkin mix. Pour the dark chocolatey batter into a strong plastic sandwich bag and snip the corner to form a piping bag (or use a piping bag with a wide nozzle.) Carefully pipe a swirl starting from the outside of the pie working your way in to the centre. Pipe a larger amount into the centre. Place a skewer into the centre of the mix and quickly drag it to the outside to create a spider web effect. Do this as many times as you see fit but I found it marks the portions perfectly if you do ten lines.
- Be very careful lifting the tart to the oven, especially if you are using a loose bottomed tin.
- Bake for 35-40 minutes, or until the filling is set firm. Leave to cool at room temperature and serve with Greek yogurt or softly whipped cream.