Friday, January 16, 2009

Maple Pumpkin Pie

Serves: 8


1 cup all-purpose (plain) flour
1 cup self-rising (raising) flour
1/2 cup caster sugar
4 ounces (125 g) butter
1 egg yolk
1 pound (500 g) pumpkin, seeded, peeled and cubed
1 cup milk
2 eggs
1/2 cup maple or golden syrup
3 tablespoons all-purpose (plain) flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

Convection Microwave Method:


1. Combine flours and sugar. Rub in butter until mixture resembles fine breadcrumbs.
2. Stir in egg yolk and sufficient water to make mixture hold together. Chill for 30 minutes.


1. Place pumpkin in a bowl, cover and cook for 10-12 minutes on HIGH, or until pumpkin is tender. Drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Mash pumpkin, stir in milk, eggs, maple or golden syrup, flour and spices until well combined.
4. Roll out pastry to line a 10 inch (25 cm) greased removable base flan tin. Cook on Low Rack for 7 minutes on LOW MIX/BAKE.
5. Pour pumpkin filling over pastry and sprinkle with nutmeg.
6. Bake on Low Rack for 15-18 minutes on LOW MIX/BAKE.
7. Serve hot or cold.

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