Spiced Pear and Pumpkin Pie
A perfect pick me up for autumnal family gatherings, this tasty pie shows that pumpkins aren’t just for Halloween.Ingredients
Serves: 8
200g pumpkin, peeled,
de-seeded, steamed and pureed
3 conference pears,
peeled, cored, steamed and pureed
30g dark brown soft
sugar
¼ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
30ml maple syrup
300ml whipping cream
1 tsp plain flour
3 free-range eggs
1 x 12” unbaked
shortcrust pastry case
Method
1) Preheat oven to 170°C
2) Line a 12” flan ring
or dish with shortcrust pastry and set to one side.
3) Combine the eggs,
cream, maple syrup, all the dried spices and soft brown sugar together. Mix
well and strain into a pouring jug.
4) When the pureed
pumpkin and pear is cold combine these together with the plain flour then
combine with the spiced egg custard mixture and mix well.
5) Pour the mixture into
the pastry case and bake at 170°C for 30 minutes or until the centre is set.
6) Serve the pie warm
with vanilla ice cream.
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