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Pumpkin pie

25 NOVEMBER 2013
Serves 4

500g pumpkin puree (steamed and drained well through cloth)
½ tsp salt
½ tsp nutmeg
120 ml milk 120 ml double cream
4 pcs eggs
220 g honey (slightly warm)


• Blind bake the sweet paste (base) then brush with egg wash.

• Mix together the salt, nutmeg, milk and cream and add into the beaten egg then add the puree.

• Lastly add the warm honey and pour into the tart shell and bake at 180 C for 10 minutes and 160 C for about 20 minutes.

Topping cream

100 g Crème Fraiche
100 g Whipped Cream

Thanks to Head Chef Julian Ward at JW Steakhouse


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