Pumpkin Pie with Chestnut Pastry
You will need:
1 cup plain flour or gluten free baking mix
½ cup chestnut flour *
¼ cup gluten free icing sugar
¼ teaspoon salt
90g chilled butter, cubed
1 free range egg, beaten
1 ½ cups cooked and mashed pumpkin (approx. 750g uncooked)
¼ cup golden syrup
2 free range eggs, beaten
½ cup plain yoghurt or cream
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2- 3 teaspoons cornflour
To make the pastry, add dry ingredients to a food processor or a bowl and lightly mix. Add butter and pulse or rub in with fingers until the mixture resembles fine breadcrumbs. Add egg and mix then add chilled water a teaspoon at a time until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes before rolling out.
Preheat oven to 210°C. Grease or line a deep 30cm pie plate.
Roll out pastry between two pieces of baking paper until large enough to line the pie dish. Prick pastry with a fork to prevent it from puffing up and bake for 12 -15 minutes or until golden.
To make the filling, puree the pumpkin in a food processor or push through a sieve to get a fine texture. Check the quantity before mixing in the remaining ingredients adding the full measure of cornflour if the pumpkin was quite watery.
Pour into the lined pastry shell and bake at 160°C for 35-40 minutes or until pie is just set in centre, it will firm up on standing.
Serve with cream or ice cream.
*To make chestnut flour cook chestnuts by boiling or roasting, peel and place chestnuts in a blender or food processor and blend until it becomes a fine crumb. Alternately use ground almonds or hazelnuts.