Pumpkin Pie

Pumpkin Pie cooked outdoors using an enamelled cast iron Le Creuset steamer on a Sage Control Freak. Food processed using a Kenwood K-Mix and a Magimix 5200XL Ingredients - Pumpkin Puree 1 smallish sized Pumpkin - you don't want the big ones Salt to taste Method - Pumpkin Puree Wash and remove seeds and strings from pumpkin Peel the pumpkin Place in a steamer and cook for 30 minutes until cooked Ingredients - Pastry 156g Plain Flour plus more for dusting 1/4 tbsp Granulated Sugar 1/4 tsp Salt 113g cold, unsalted Butter 3 tbsp ice cold water Method - Pastry Add flour, sugar and salt into food processor and pulse until combined Add water, a tsp at a time, and pulse. Squeeze mixture between your fingers to see if it comes together Add more water as necessary Transfer dough to a clean surface and bring it together as a ball Do not over work! Form the dough into a disk and wrap in cling film. Leave it to chill in the fridge for 30 minutes Ingredients - Pumpkin Pie 2 cups of Pumpkin Puree 1 can Evaporated Milk 2 large (or 3 medium) Eggs - beaten 3/4 cup packed Brown Sugar 1/2 tsp ground Cinnamon 1/2 tsp ground Ginger 1/2 tsp ground Nutmeg 1/2 tsp Salt 1 Pastry mix (see above) Method - Pumpkin Pie Preheat oven to 200C Fan - use a metal tray Line a 9 inch pie dish with pastry Mix all other ingredients together and pour into pie dish Place in oven for 15 minutes Reduce oven temperature to 160C Fan Cook for 30-40 minutes until filling has a slight wobble in the centre