Pumpkin Pie

Ingredients (serves 6)

• Olive oil spray
• 250g (1 2/3 cups) plain flour
• 2 tsp caster sugar
• 160g butter, chilled, chopped
• 2 tbs cold water
• 345g (1 1/4 cups) cooked, mashed pumpkin (about 550g raw pumpkin), cooled
• 2 tbs maple syrup
• 250ml can Nestle Reduced Fat Cream
• 60g (1/3 cup, lightly packed) brown sugar
• 3 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Icing sugar, to dust
• Double cream, to serve

Method

1. Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.
2. Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.
3. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.
4. Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.
5. Dust the pie with icing sugar. Cut into wedges and serve with double cream.