Barti Cream Pumpkin Pie Recipe

You’ll need:
320g sweet shortcrust pastry
425g pumpkin purée
100g light brown sugar
2 eggs + 1 egg yolk
100ml Barti Cream
100ml double cream
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Pinch of sea salt
1 tsp vanilla extract

Method:

Heat the oven to 190°C / 170°C fan.

Line a 23cm tart tin with the pastry, prick the base and chill for 20 minutes.

Blind bake for around 15 minutes, remove the baking beans, then give it another 5 minutes until just starting to colour.

Turn the oven down to 180°C / 160°C fan.

Whisk together the pumpkin, sugar, eggs, Barti Cream, double cream, spices, salt and vanilla until smooth.

Pour into the pastry case and bake for 40–45 minutes, until set around the edges but still with a slight wobble in the middle.

Leave to cool.

Cut yourself an unnecessarily large slice and pour more Barti Cream over the top.

Boom, pie saves the day again x

Photos by the infamous @owen_photographer_pembs