Pumpkin-eye-pie

Mummy pumpkin pie

You’ll see how using ready-rolled pastry saves time!

By , 13 October 2017

(12 votes)

Mummy pumpkin pie
  • 1 Hour 40 Mins

  • Serves: 10

Nutritional Info
Each 96g serving contains
  • Energy

    952KJ

    228KCAL

    11%
  • Fat

    8.4g

    med

    12%
  • Saturates

    3.6g

    med

    18%
  • Sugars

    12.4g

    med

    14%
  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 992kJ/237kcal.
Ingredients
  • 1tsp rapeseed oil
  • 700g pumpkin, cut into large chunks
  • 1tsp ground cinnamon
  • 2tbsp soft brown sugar
  • 2 large eggs, beaten
  • 375g pack Asda Ready Rolled Shortcrust Pastry
  • 100g Asda Ready To Roll White Icing
  • Black food colouring
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Brush the pumpkin with oil and put cut-side down on a lined baking tray. Bake for 1 hr until soft. Cool slightly, then weigh out 300-400g of the flesh and blend it until smooth.

  • Mix the pumpkin with the cinnamon, sugar and egg.

  • Line a 17cm square, loose-bottomed tin with half the pastry, line with baking paper and fill with dry rice or baking beans. Bake for 15 mins, remove beans and paper then bake for 5-8 mins until golden.

  • Cut the remaining pastry into 5mm-wide strips to fit the width of the tart tin.

  • Reduce the oven to 150C/130C Fan/Gas 2. Pour the filling into the cooked tart case and top with the strips, overlapping slightly in a zig-zag pattern.

  • Bake for 30-40 mins until the pastry is golden and the filling has only a gentle wobble. Cool slightly.

  • Mix a quarter of the icing with black colouring; roll into tiny balls. Roll the remaining white icing into 5mm-sized ‘eyes’ and top each with a black icing ball. Dot pairs across the tart.