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  • 1 sheet of Shortcrust Pastry
  • 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
  • 3 eggs
  • 1 1/2 cups thickened cream, plus extra to serve
  • 185g brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • Maple syrup, to serve
  • Icing sugar, to dust


  1. Roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan.
  2. Preheat oven to 180C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220C.
  3. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes.
  4. Reduce oven temperature to 150C and bake for a further 30-40 minutes.
  5. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
Page last modified by brett on December 26, 2012, at 08:04 PM