Name: Pumpkin Pie
Yield: Serves eight to ten
Cuisine: United Kingdom
Ingredients: 100 g (3½ oz) soft brown sugar; 1 nutmeg; 2 tablespoons sunflower oil; 1 pumpkin, weighing 2.5 kg (5 lb 8 oz., unpeeled, halved, deseeded, stalk removed and cut into segments; 500 g (1 lb 2 oz) plain flour, sifted; finely grated zest of 2 lemons; 100 g (3½ oz) golden caster sugar; 250 g (9 oz) unsalted butter, diced, plus a little extra for greasing; 300 ml (10 fl oz) (double) cream; 2 whole eggs plus 3 egg yolks; 15 cloves; icing sugar, for dusting; 1 egg, plus 1 egg yolk; 1 cinnamon stick

Preparation info

Serves
eight to ten

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

The amount of sugar in the mix depends on both taste and the sweetness of the pumpkin: adjust accordingly, with more or less sugar, or the addition of a little maple syrup.

Ingredients

For the Pastry

250 g (9 oz) unsalted butter, diced, plus a little extra for greasing
100 g (

Method

For the pastry, beat the butter and sugar together in a food mixer until light and creamy in texture. Add the lemon zest, then beat in the egg and egg yolk to form a smooth paste. Add the sifted flour and gently knead together to form a dough. Gather on a sheet of greaseproof paper and lightly form into a ball. Wrap in clingfilm and refrigerate for 30 minutes.