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A slice of classic pumpkin pie and ice cream

Classic Pumpkin Pie Recipe

  Rating 0.0

Prep

1 HR

Bake

More than 1 hour

Serves

8

Difficulty

Easy
A slice of classic pumpkin pie and ice cream

About

A sumptuous, dinner party winner! This deliciously spiced classic pumpkin pie is perfect for a cosy, Autumn evening.

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Instructions
Ingredients
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How to make a Classic Pumpkin Pie

Step 1

Preheat the oven to 190°C/ 370°F/Gas Mark 5 and grease a pie dish.

Step 2

Place the pieces of pumpkin on a large sheet of tin foil and sprinkle over the Tate & Lyle Dark Brown Sugar. Scrunch up the top of the foil to make a parcel. Use a fork to put a few holes in the top, then place in the oven for one hour. Remove from the foil and allow to cool.

Step 3

Roll out the pastry to a size slightly larger than the pie dish. Brush the rim of the pie dish with egg glaze, then line the tin with pastry. Trim off and discard any excess pastry. Chill in the fridge for 15 minutes or so.

Step 4

Meanwhile, place the Tate & Lyle Light Brown Sugar cooked pumpkin, spices, eggs and condensed milk in a processor or blender and whizz until completely smooth. Pour into the pastry case.

Step 5

Bake in the same temperature oven for 10 minutes, then reduce the heat to 180°C/360°F/Gas Mark 4 and bake for another 30 minutes. Serve warm or cold with cream or ice cream and refrigerate for 15 minutes.

Ingredients – 10 items

Serving

1

Pumpkin

350 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

1 tbsp

Block of shortcrust pastry

1
Eggs

Large eggs

2
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

50 g
Cinnamon

Ground Cinnamon

1 tsp
Ginger-Ground

Ground ginger

Pinch

Ground allspice

Pinch
Buttermilk

Condensed milk

207 g
ice-cream

Ice cream

1 scoop

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