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Prime VIP
Prep time: 30 mins
Cooking time: 45 mins
Serves 2
INGREDIENTS
20g butter
450g pumpkin purée
1 tsp each, ground cinnamon and ground ginger
1/4 tsp ground cloves
2 sprigs of fresh thyme, chopped
3/4 cup white sugar
1/2 tsp salt
50ml fresh cream
2 eggs, beaten
200g short-crust pastry dough (for a 11cm pie dish)
25g whipped fresh cream, to serve
4-5 roasted walnuts, powdered sugar and Christmas holly leaves, for garnishing
PREPARATION
1. Preheat oven to 180°C.
2. Heat butter in a pan and sauté pumpkin purée along with cinnamon, ginger, cloves and thyme. Stir continuously on low heat.
3. Add sugar and salt followed by fresh cream. Continue stirring until mixture starts to leave the side of the pan, about 5 mins. Remove from heat and let cool.
4. Add eggs to the pumpkin mixture. Line a pie ring with pastry dough. Spread pumpkin mixture over dough and bake for 30-40 mins until pie is cooked and pastry is
golden brown.
5. Cool, garnish and serve with a dollop of whipped cream.
