Pumpkin Chiffon Pie
6 oz pl flour , Pinch of salt, 3 oz butter or marg
Sift the flour and salt into a bowl, rub in the butter or marg and mix into a stiff dough with cold water. Roll out the pastry on a lightly floured board and line a 9” pie dish. Trim the edges and put into the fridge while you prepare the filling.
8 oz demerara or brown sugar, 14 oz of cooked pumpkin
2 teasp ground mixed spice 1 teasp ground cinnamon
2 large eggs ¼ pint of milk
¼ pint single cream 1 oz walnut halves (optional)
Serve or decorate with whipped cream.
Whisk the sugar into the pumpkin, add everything else and turn into the pie dish. Bake in a hot overn 425 F /220 C for about 30 mins. Decorate with nuts and whipped cream.
6 oz pl flour , Pinch of salt, 3 oz butter or marg
Sift the flour and salt into a bowl, rub in the butter or marg and mix into a stiff dough with cold water. Roll out the pastry on a lightly floured board and line a 9” pie dish. Trim the edges and put into the fridge while you prepare the filling.
8 oz demerara or brown sugar, 14 oz of cooked pumpkin
2 teasp ground mixed spice 1 teasp ground cinnamon
2 large eggs ¼ pint of milk
¼ pint single cream 1 oz walnut halves (optional)
Serve or decorate with whipped cream.
Whisk the sugar into the pumpkin, add everything else and turn into the pie dish. Bake in a hot overn 425 F /220 C for about 30 mins. Decorate with nuts and whipped cream.
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