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Sweet pumpkin pie

Martin Blunos from Good Food Live
Martin Blunos stirs up a sweet sensation with this fabulous recipe for spiced pumpkin pie and irresistible whisky cream

Sweet pumpkin pie

Method

1. Set the oven to 200°C/gas 6. Line a 23cm tart tin with sweet pastry.

2. Beat the eggs together with the sugar, salt and spices. Add the remaining pie ingredients and stir well, until they are all combined.

3. Pour the mixture into the pastry case and bake for15 minutes. Lower the heat to 190°C/gas 5 and continue cooking for 45mins.

4. Remove from oven and leave to cool to room temperature.

5. To make the cream, simply whisk all of the ingredients together until thick.

6. Dust the pie with icing sugar and serve with whisky cream.

Comments add a comment

Cyclist1 | Posted 05-Jul-08

I have tried this pumpkin Pie before, but haven't tried it with the coffee liquer and Whisky cream. It was absolutely delicious without those two ingredients, so with the liquer and cream it would be heavenly. One wouldn't know it had the pumpkin as a filling.

Serves: 6-8

Prep: 30 min
Cook: 1 hr

Ingredients
2 large Eggs
80g caster sugar
1 pinch Salt
0.5 tsp ground ginger
0.5 tsp ground mixed spice
0.25 tsp grated nutmeg
500g pumpkin puree
50ml coffee liqueur
175ml double cream
150ml Soured cream
1 pinch icing sugar, for dusting