Recipes
Pumpkin Pie
Ingredients
10 Portions
650g Frozen pumpkin
125g Caster Sugar
150ml Milk
40g Margarine
2 Eggs
1 tbsp Icing Sugar
1 tbsp Ground Cinnamon
1 tbsp Ground Nutmeg
Pinch of Salt
Sweet Shortcrust Pastry (See FFT Recipe) as needed
50 Portions
3.25kg Frozen pumpkin
625g Caster Sugar
750ml Milk
420g Margarine
10 Eggs
5 tbsp Icing Sugar
5 tbsp Ground Cinnamon
5 tbsp Ground Nutmeg
Pinch of Salt
Sweet Shortcrust Pastry (See FFT Recipe) as needed
100 Portions
6.5kg Frozen pumpkin
1.25g Caster Sugar
1.5l Milk
400g Margarine
20 Eggs
10 tbsp Icing Sugar
10 tbsp Ground Cinnamon
10 tbsp Ground Nutmeg
Pinch of Salt
Sweet Shortcrust Pastry (See FFT Recipe) as needed
Method
1. Weigh out required amount of Pumpkin and spread out onto a tray, dry roast this in the oven on 180C for about 15 minutes.
2. Transfer the roasted Pumpkin to a jug and blend until smooth with a hand blender until smooth. Let this fully cool before adding the ingredients to make the filling.
3. Heat oven to 170C. Roll out pastry, line the tin and leave to rest. Line the pastry with baking parchment and blind bake with ceramic baking beans, then bake for 15 minutes. Remove the beans and paper and bake for a further 10 minutes until the base is golden brown. Remove and leave to cool slightly.
4. In a separate bowl combine the sugar, salt, nutmeg, and half of the cinnamon, mix in the beaten egg, milk, and melted margarine. Then add to the pumpkin and mix well.
5. Pour the mixture into the pastry case and cook for 45 minutes until the mixture just sets. Remove from oven and leave to cool.
6. Mix the remaining cinnamon with the icing sugar and sprinkle over the top of the cool pie.
Key Points
Allergens
Egg, Milk, Gluten
