Pumpkin Pie

Pumpkin pie is a warm, comforting dessert that celebrates the flavours of autumn. Its smooth, spiced pumpkin filling pairs perfectly with a crisp, buttery pastry. Every slice offers a nostalgic, cosy experience that is perfect for sharing.

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings Portion

Ingredients

750 g pumpkin see note
350 g sweet shortcrust pastry
140 g caster sugar
25 g butter
175 ml milk
2 large eggs free range
1/2 tsp Salt
1/2 tsp nutmeg grated
1 tsp cinnamon
1 tbsp icing sugar
Plain Flour for dusting

Instructions

Place the pumpkin in a large saucepan, cover with water and bring to the boil.
750 g pumpkin
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.
350 g sweet shortcrust pastry, Plain Flour
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.
140 g caster sugar, 25 g butter, 175 ml milk, 2 large eggs, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp Salt
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.
1 tbsp icing sugar
Serve chilled and enjoy.

Notes

Notes:

You can use both Pumpkin and Butternut Squash but they need to peeled, deseeded and cut into chunks. Mind your fingers.

Nutrition