Recipes
Pumpkin Pie
Ingredients
10 Portions
• Pumpkin Purée: 650g
• Caster Sugar: 125g
• Milk: 150ml
• Eggs: 2
• Icing Sugar: 1 tsp
• Ground Cinnamon: 1 tsp
• Ground Nutmeg: ½ tsp
• Salt: Pinch
• Sweet Shortcrust Pastry (see FFT Recipe): As needed
50 Portions
• Pumpkin Purée: 3,250g
• Caster Sugar: 625g
• Milk: 750ml
• Eggs: 10
• Icing Sugar: 5 tsp
• Ground Cinnamon: 5 tsp
• Ground Nutmeg: 2½ tsp
• Salt: Pinch
• Sweet Shortcrust Pastry (see FFT Recipe): As needed
100 Portions
• Pumpkin Purée: 6,500g
• Caster Sugar: 1,250g
• Milk: 1,500ml
• Eggs: 20
• Icing Sugar: 10 tsp
• Ground Cinnamon: 10 tsp
• Ground Nutmeg: 5 tsp
• Salt: Pinch
• Sweet Shortcrust Pastry (see FFT Recipe): As needed
Method
1. Open tins of pumpkin purée.
2. Heat oven to 170°C. Roll out pastry, line the tin, and leave to rest. Line with parchment and baking beans, bake for 15 minutes. Remove beans and parchment, bake for 10 more minutes until golden. Cool slightly.
3. In a bowl, combine sugar, salt, nutmeg, and half the cinnamon. Mix in beaten eggs, milk, and melted margarine. Add to pumpkin purée and mix well.
4. Pour mixture into pastry case and bake for 45 minutes until just set. Let cool.
5. Mix remaining cinnamon with icing sugar and sprinkle on top of cooled pie.
Key Points
Allergens
Egg, Milk, Gluten
