Rustic Pumpkin Pie

I’ve been seeing some pumpkins lately in the supermarkets. This is just one of the many ways you can play around with your pumpkin- turn it into a delicious dessert! The results are fantastic, you’re sure to enjoy!
Preparing this took me down memory lane when my mum used to prepare this for us! My family enjoyed this pie to the last crumb!

Equipment

• Sieve
• Bowl
• Measuring spoons
• Measuring scale
• Rolling pin
• Pie dish

Instructions

1. Get your ingredients together. These include;125 g Plain flour
   30 g self-raising flour
   2 tbsp cornflour
   2 tbsp icing sugar
   125 g butter
   2 tbsp waterFILLING

   1 cup cooked pumpkin, mashed
   50 g granulated brown sugar
   2 eggs
   2/3 cup evaporated milk
   2 tbsp maple syrup
   1 tsp ground cinnamon
   ½ tsp ground nutmeg
   ¼ tsp ground cloves
   Pinch ground allspice

2. We’ll begin by making the pastry.
3. Sift the flours and icing sugar into a bowl. Rub in the butter until mixture resembles coarse breadcrumbs.
4. Add water and continue mixing with your hands until mixture comes together to form a ball.
5. Lightly flour your working area and knead the pastry until smooth. Return to bowl, cover and refrigerate for 30 min. Preheat oven to 180 degrees Celsius/ Gas Mark 4.
6. In the meantime prepare the filling. Put sugar, maple syrup and eggs in a bowl. Beat until thick.
7. Add the rest of the ingredients, i.e. pumpkin, milk, cinnamon, nutmeg, cloves and allspice.
8. Mix until well incorporated and set aside.
9. After 30 min, take the pastry from the refrigerator. Lightly flour your working area. Knead the pastry for 30 sec. Roll it out to the size of the pie dish (about 22 cm).
10. Place the pastry into your pie dish. Cover the pastry with wax paper then add rice. Bake in preheat oven for 10 min. Remove the wax paper and rice. Return to oven and bake for another 10 min or until lightly browned. Allow to cool.
11. Once cooled, add the filling and bake for 50 min or until the filling is set. Enjoy!