Pumpkin Pie by Juliet Sear

Preheat your oven to 200°C (180°C fan) gas mark 6.

 

To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour using your fingers).

Add the light muscovado sugar and pulse a couple of times (or stir) to combine.

Next add the egg yolk and 1 tbsp of the iced water and pulse (or stir with a  blunt-ended cutlery knife) until the pastry comes together. Do not over process, or the pastry will be tougher.

Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes.

After your pastry has chilled, lightly dust a work surface with plain flour, roll it out to around 3mm thick and line a 9inch deep fluted flan tin with it. Prick the base with a fork and chill for another 30 minutes.

Next pop some baking parchment on top of your pastry case, fill it with ceramic baking beans or uncooked rice and bake on a baking sheet for 15 to 20 minutes.

Carefully remove the parchment and beans or rice, return the tin to the oven and bake for a further 5 to 8 minutes, or until the pastry is cooked through and golden.

Meanwhile, in a large bowl, lightly beat the eggs, golden caster sugar and vanilla using an electric beater until pale and fluffy, about 2 to 3 minutes and then add the spices and whisk again.

Next, stir the pumpkin puree in gently and lastly the evaporated milk, keeping the mixture aerated.

Finally, pour the mixture into your cooked pastry case, reduce oven temperature to 180°C (160°C fan) gas mark 4 and return the tart to the oven, baking for 45 to 50 minutes or until the filling feels lightly firm.

Leave to cool completely, slice and serve with vanilla ice- cream, whipped double cream or crème fraiche if desired.