Pumpkin pie

PASTRY

INGREDIENTS

455g butter

3/4 teaspoon salt

4 cups flour

4 teaspoons baking powder

1 tablespoon caster sugar

3/4 cup water

1 tablespoon vinegar

1 egg white, for brushing

FLLING

1 cup pumpkin, cooked, mashed and sieved

2 egg yolks

1/2 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon nutmeg

pinch all spice

1/2 teaspoon cinnamon

1 1/2 cups milk

1 egg white

METHOD

To make the pastry, rub butter into flour, salt, sugar and baking powder to resemble bread crumbs. Add water and vinegar to form a soft dough. Roll out on floured board to desired size and place in greased pie dish. Leave in fridge for 30 minutes.

To make the filling, mix pumpkin, sugar, spices, salt and egg yolks, then add milk. Fold in stiffly-beaten egg white.

Brush pastry in dish with egg white, then pour filling mixture on top. Bake in hot oven 200°C for about 15 minutes, then moderate oven 180°C until baked.

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