2 Pies of About 15 cm Each
DOUGH
• 350 g (625 ml) cake flour
• 2 ml salt
• 30 ml caster sugar
• 226 g (245 ml) unsalted butter, diced
• 90 ml cold water
Place the flour, salt, caster sugar and butter in a food processor. Process until it resembles breadcrumbs. Add the water a little at a time to make a dough. Cover with clingfilm. Place in the fridge for about 30 minutes, roll out on a floured surface, then press into 2 greased pie dishes. Preheat the oven to 180ºC.
FILLING
• 3 large eggs
• 500 ml pumpkin purée
• 125 ml cream
• 110 g (137 ml) brown sugar
• 5 ml ground cinnamon
• 2 ml ground ginger
• 1 ml salt
Beat the eggs, using an electric mixer. Add the rest of the ingredients and mix well. Pour the mixture into the pastrylined pie dishes. Bake for about 45 minutes until the filling is set. Remove and allow to cool. Serve with whipped
cream or ice cream.