Hawarden Estate Pumpkin Pie

From Hawarden Estate Farm Shop

Serves: 8



500g plain flour

350g Welsh butter

3 tbsp caster sugar

2 tsp salt

1 egg

125ml water


1kg pumpkin, cooked and mashed

1 (397g) tin condensed sweetened milk

2 eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt



Preheat oven to 220ºC

In a large mixing bowl, combine flour, butter, sugar and salt. Rub together with your finger tips until crumbly.

In a small bowl, mix the egg with the water, and blend into the flour mixture to create a ball. Wrap in cling film and chill for 25 minutes.

Roll out the pastry and place in a 23cm (9 in) pie dish.

In a large bowl, combine the mashed pumpkin, condensed milk and eggs. Add the cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour the filling into the pastry case.

Bake in a preheated oven for 15 minutes. Reduce the heat to 180ºC and bake for another 35 minutes or until a knife inserted comes out clean.