We were discussing what we would like to have for our Thanksgiving Dessert and PIE is a firm favourite in our house. I had roasted all the pumpkins I had and made a lovely pumpkin puree. I used some of the puree to make some delicious pumpkin bread and the rest of the puree to make these pumpkin pies.
This recipe makes two pies
SPELT PASTRY
YOU WILL NEED
480g/3 cups spelt flour
40g/2 1/2 tablespoons raw cane brown sugar
270g cold butter, diced
30ml/ 2 tablespoons cold water
FILLING
1 cup pumpkin puree
1 can condenced milk
1 large egg
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt.
METHOD
Place flour and sugar in a medium and mix together, Add butter and rub it in until the mixture remebles fine breadcrumbs. Add the water 1 tablespoon at at time and mix until the pastry comes together.
Put into a ball, flatten and place into clingfilm in the fridge for 30mins or the freezer for 10 mins.
Grease and flour pie or tart tin. Roll out pastry and place into the tin. Don’t worry if the pastry breaks, simple press it back together, trim and place in the fridge or freezer to set. Roll out extra dough and cut into shapes that you would to use, I decided to use pumpkins this time.
Preheat oven to 180oC once tarts are set top with parchment paper and bake blind with baking beans for 10-15mins.
Make the filling by combining all the ingredients together in a medium sized bowl with a whisk.
Remove Pie cases from the oven, remove the parchment paper and the baking beans and divide the filling in between the two tart cases. Decorate with extra pastry shapes.
Bake at 180oC for 20-25mins until the tart is just set. Remove from the oven and allow to cool in the tin. Once completely cooled, remove from the tin, slice and enjoy with some cream and or butterscotch sauce.
