Monday, November 3, 2008

Pumpkin Pie


1.25 cups all purpose flour
1/4 tsp salt
1/4 tsp baking powder
8 tbsp butter
2-8 tbsp cold water


1/2 cup sugar
1 tsp ground cinnemon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
350 ml evaporated milk
450g canned or freshly boiled pumpkin


  1. Mix all the dry ingredients of the dough ingredients together in a bowl.

  2. Add the butter in 1 tbsp pieces into the bowl with the dry ingredients and mix together well with fingers.

  3. Slowly add the water and mix well, then roll the dough into a disc shape, place between two pieces of cling film and roll out into a large circle big enough to fit into a 22cm in diameter pan with a depth of 4cm.

  4. Shape the dough into the pan and refridgerate for 1 hour.

  5. Puree all the ingredients for the filling and pour into the prepared pan.

  6. Bake for 15 minutes at 220 degrees celcius then reduce heat to 175 degrees and bake for another 45 minutes.

  7. Let it cool for about 2 hours and enjoy.

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