Thanksgiving means several things to the rest of the world. It is a holiday in the USA, you eat Roast Turkey with lots of side dishes and Pumpkin Pie. This pumpkin pie recipe will make you want this through out the year. Don’t forget, you can freeze raw pumpkin and also cook the pumpkin, blend it into a puree and then freeze it. The addition of the nutmeg and cinnamon give a slight warmth that takes this pie above others. Served with a few scoups of your favourite ice cream or a serving of heavy cream for the perfect dessert.
- Place the pumpkin in a large saucepan, cover with water and bring to the boil.
- Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins.
- Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.
- Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl.
- In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
- Pour into the pastry shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.
- Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin.
- Mix the remaining cinnamon with the icing sugar and dust over the pie.
- Serve chilled and enjoy.