Goes great with a nice mug of freshly brewed mug of coffee.
1 1/4 cup
1/2 cup / 110 gms, unsalted and cubed
1/4 cup, chilled
1 1/2 tbsp
15 - 20 Minutes
2.5 - 3 Hours
(including the dough resting time)
180 Deg C
Makes a 9'' Pie
Prepare the Short Crust Pastry as per this recipe.
For the filling, whisk together the pumpkin purée, large eggs, whipping cream, brown sugar, cinnamon powder, ginger powder, clove powder and salt.
Pour the mixture into the prepared pie shell and place on the baking tray.
Bake the pie for about 45 - 55 minutes until the filling is set and the crust has been browned. (the centre will still look wet, but when a knife is inserted, it should come out almost clean.
Place on a wire rack to cool, and serve at room temperature with maple whipped cream.
Maple whipped cream, put both, the whipped cream and the maple syrup in a mixer and whip the cream until soft peaks.