Pumpkin Pie

Name: Pumpkin Pie
Ingredients: 3/4 cup all purpose flour, plus extra to dust; 1/3 lb lard; 1/2 tsp super fine sugar; 3 None medium eggs; 2 lbs pumpkin, skin and seeds removed, chopped; 1 cup water; 5 oz sour cream; 3 oz whipping cream; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 3 oz brown sugar

13 ingredients

5 steps

Ingredients

3/4 cup all purpose flour, plus extra to dust
1/3 lb lard
1/2 tsp super fine sugar
3 None medium eggs
2 lbs pumpkin, skin and seeds removed, chopped
1 cup water
5 oz sour cream
3 oz whipping cream
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 oz brown sugar

Directions

1

Mix the flour and lard together in a mixing bowl to until the mixture looks like breadcrumbs. Mix in the sugar, 1 egg, and 2-3 tbsp cold water until it becomes a smooth dough. Wrap in plastic wrap and chill for 1 hour.
2

Preheat the oven to 400°F. Place the pumpkin and 1 cup water in a saucepan and simmer for 12-15 minutes. Drain then place in a mixing bowl.
3

Mix the sour cream, whipping cream, 2 eggs, cloves, ginger, cinnamon, nutmeg and brown sugar into the pumpkin.
4

Roll out the pastry on a lightly floured work surface to make a 12 inch circle. Grease a 10 inch diameter fluted tart dish with butter then lay the pastry inside and gently press down. Trim the excess pastry then re-roll and cut into decorative leaf shapes.
5

Pour the pumpkin filling into the pastry and smooth out with a spatula. Place the pastry leaves on top then bake for 50 minutes to 1 hour. Slice then serve.