Pumpkin Pie

Directions

• Preheat oven 180°C
• Place salt, sugar, flour, butter and egg yolks in a mixer with a paddle attachment, mix on low speed until just combined.
• Remove from the mixer and kneed lightly. Form dough into a thick square and refrigerate for 30 to 60 minutes.
• Place dough on a lightly floured surface and roll out to 5 cm bigger than tart tin.
• Gently place the dough over the tin and carefully push the dough into the ridges of the tart tin, cut away any excess dough that hangs over the rim.
• Use a fork to pierce the base in multiple places.
• Refrigerate for 15 minutes.
• Place baking paper on the base of the dough and add pie weights to prevent the dough rising while blind baking.
• Drop the oven temperature to 170°C and bake for about 15 minutes or until cooked through and crisp.
• Remove the pie weights and leave to cool completely in the tin, then place in the fridge.
• Place pumpkin and condensed milk into a bowl and use an electric mixer to beat together until smooth.
• Add the beaten eggs, plain flour, sugar, salt and spice and beat for 3 mins on high speed.
• Pour the pumpkin mixture into the pastry shell and bake at 180 degrees for approximately 30 min.
• Let the pie cool at room temperature then chill in the fridge until serving
• Decorate with your favourite Christmas gingerbread shapes and walnuts.
• Recipe Hints and Tips:
• Pumpkin Pie is good in the fridge for up to three days covered in plastic wrap.
• Not suitable for freezing.