American · Dessert
Pumpkin Pie with Pastry Bats
Classic spiced pumpkin pie in buttery shortcrust, with little bats cut from the pastry offcuts and baked on top.
$1
30 minsPrep
35 minsCook
155 minsTotal
HardLevel
Nutrition per serving
288Calories
6gProtein
13.3gFat
37.2gCarbs
17.4gSugar
1.2gFiber
185mgSodium
78mgChol
7.8gSat Fat
308mgPotassium
100mgCalcium
1.9mgIron
0.2mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
halloween
all-time-classics
Instructions
1
Pastry
rub the cold butter into the flour and salt, add the ice water and press into a dough. Chill 20 minutes.
2
Line
roll thin, line the 2 tins and cut 4 small bats from the offcuts.
3
Filling
whisk the pumpkin, evaporated milk, brown sugar, 1/2 beaten egg (24g) and spices until smooth, and pour into the cases.
4
Bake
35 minutes at 190C / 375F, until the filling is set at the edge with a slight wobble. Bake the bats alongside for 10 minutes.
5
Finish
cool 1 hour, then set two pastry bats on each pie.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g all-purpose flour, for the pastry
- 25g25g butter, cold, for the pastry
- 11g11g water, ice cold, for the pastry
- 0.3g0.3g fine salt (a large pinch or 1/8 tsp)
- 101g101g canned pumpkin purée
- 45g45g evaporated milk
- 28g28g brown sugar
- 1/21/2 beaten egg (24g)
- 1g1g ground cinnamon
- 0.5g0.5g ground ginger
- 0.2g0.2g ground nutmeg (a large pinch or 1/8 tsp)
- 0.1g0.1g ground cloves (a pinch)
