Ingredients
- 1 pack of ready rolled shortcrust pastry
- 1 tsp butter
- 2 large eggs plus the yolk of a third egg
- 1/2 cup packed dark brown sugar
- ⅓ cup caster sugar
- ½ teaspoon salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp lemon zest
- 2 cups pumpkin purée from a Halloween pumpkin or 1 can of pumpkin purée (which is what we used)
- 1 ½ cup double cream
- ½ cup double cream for whipping
- ½ tbsp icing sugar
Method
- Preheat your oven to 220°C/gas mark 7.
- Spread butter across your pie dish and cover with the shortcrust pastry. You do not need to blind bake this pastry.
- Beat the eggs in a large bowl. Mix in the brown sugar, caster sugar, salt, spices and the lemon zest.
- Mix in the pumpkin purée until smooth. Stir in the cream and beat together until everything is well mixed.
- Pour the mix into the pie dish and bake. Bake for 15 minutes, then turn the temperature down to 180°C/gas mark 4 for 50 – 60 minutes. The mix will have puffed up a bit and should have a tiny jiggle to it.
- Leave to cool for a couple of hours. The mix will deflate during this time.
- Whip the cream and icing sugar until it holds its shape but just before it’s completely whipped. 8 Cut your desired slice size, place a big dollop of cream on and dust with some extra cinnamon, enjoy