Are you interested in making Pumpkin Pie this October? I know many people are. If you don’t mind, use a store-bought Frozen Sweet Flan/Pie Case, then Pumpkin Pie is easy to make. Today I used my ‘Easiest Sweet Shortcrust Pastry’. There are many types of Pumpkin. I use Kent Pumpkin that has smooth texture.

Makes

8 Servings *I used 22.5cm Pie Dish

Ingredients

Easiest Sweet Shortcrust Pastry
*Note: You can use a store-bought Frozen Sweet Flan/Pie Case (22cm)
100g Butter *softened
2 tablespoons Caster Sugar
1 Egg Yolk
1 cup (250ml) Plain Flour

Pumpkin Filling
1 & 1/2 cups mashed Pumpkin *read ‘Method 3’
1/3 cup Brown Sugar *OR Caster Sugar
1/8 teaspoon Salt
20g Butter *melted
2 large Eggs
1/2 cup Thickened Cream
1 to 2 teaspoons Rum *optional
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Allspice *OR 1/4 teaspoon Nutmeg, Clove, etc.

Method
  1. To make ‘Easiest Sweet Shortcrust Pastry’, mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy. Add Plain Flour and mix as you cut the butter mixture into flour. Use your hands to bring the mixture together roughly.
  2. Spread the dough in a baking dish and press using your fingers. Use a fork to make some holes in the base.
  3. To cook Pumpkin, remove skin, seeds and spongy bits, cut into bite-size pieces, then cook until soft by steaming, roasting OR microwaving. Mash into paste.
  4. Preheat oven to 170℃.
  5. Place the mashed Pumpkin in a mixing bowl, add all other ingredients, and use a whisk to mix well.
  6. Place the pie dish (OR Flan/Pie Case) on a baking tray, pour the mixture into the dish OR the case, and bake for 45 to 50 minutes. If the crust edges get too dark, cover with a sheet of foil. Cool completely.

  7. When it is completely cooled, the surface of the pie looks wet. Serve with slightly sweetened whipped Cream.