Pumpkin pie
Short Crust Potato Pastry Ingredients:
3 oz / 75g rice flour
½ tsp / 1g salt
6 oz / 150g cooked mashed potato
2 oz / 50g corn flour
4 oz / 100g butter or dairy free margarine
Do not add extra water.Directions:
Beat the flours and salt into the potato in a food processor. Add the fat, by cutting into small pieces with a knife before beating into the flour. Remove from the food processor, work the dough lightly and briefly into a ball, wrap in cling film and refrigerate for 30 minutes.
Knead the dough on a cold floured surface with the heel of the hand for 1 to 2 minutes when it should be smooth and putty like. Refrigerate for another 30 minutes before rolling out on a cold floured board to the required shape. Keep moving it round on the board so that it does not stick.
Preheated oven 425°F 220°C Cook empty pastry shells for 15 to 20 minutes or until golden brown.Filling:
3 eggs
4 oz / 100g sugar
½ tsp / 1g ground allspice
½ tsp / 1g ground cinnamon
¼tsp / 1/2g ground nutmeg
salt to taste
1 lb / 450g pumpkin purée
½ pint / 280 ml milk
¼ pint / 150 ml whipping cream
Directions:
Beat the eggs together with the sugar and spices. Beat in the pumpkin purée and then the milk and cream until well mixed. Place the mixture in the pie dish.
Place in preheated oven 400°F 200ºC Bake for 40 minutes until the mixture should be set and the top brown.