Elizabeth Bowden-David shares the recipe of her favourite Pumpkin Pie that she likes to bake on Halloween
Ingredients
1 packet of pie crust, 4 tbsp buttermilk or curd, parchment paper, 1-and-half cup pumpkin cooked and pureed until smooth, 3/4 cup sugar, 2 tsp ground cinnamon, 1/2 tsp kosher salt, 1 tsp vanilla extract, 2 large eggs, 1 large egg yolk
Method Preheat the oven to 425°. Fit a pie-crust into a nine inch metal pie pan according to package directions, pressing excess dough onto the rim of the pie pan. Cut shapes from remaining pie crust to use around the pie edges. Brush one tbsp buttermilk or curd around the pie edge and arrange shapes around the edge. Brush the shapes with one spoon buttermilk or curd. Prick the bottom and sides of pie crust a few times with a fork, line the crust with parchment paper, and fill with pie weights. Bake for 15 to 20 minutes. Whisk together pumpkin and all the other ingredients and remaining buttermilk in a large bowl. Pour the mixture into the crust. Bake at 425° for 10 minutes. Reduce heat to 325° and bake for 40 more minutes or until the edge of filling is slightly puffed and the centre is slightly jiggly. Cool for an hour. Store in the refrigerator for upto two days. If you add few gratings of nutmeg and all spice to the recipe, it will come out nice and delicious.
