I love pumpkin pie. A sweet desert without being over sweet. I find the pie very easy to make and rather tasty and lovely to eat after a roast.
You will need:
- 50g/1lb 10oz pumpkin, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
To make the pumpkin pie it is an easy recipe to follow. This is the pastry recipe I use but you can always ready made shop brought shortcrust pastry if you prefer.
- Firstly place the cubed pumpkin in a large saucepan, cover with water and bring to the boil. Place a lid on the saucepan and simmer for 15 mins. 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.
- Place in the fridge to chill for 15 minutes.
- Line the pastry with greeseproof paper and backing beans. Bake for 15 minutes.
- Remove the beans and paper and cook the pastry case for a further 10 mins until the base is a pale golden colour. Remove from the oven and allow to cool for 5 minutes.
- Turn the oven up to 220C/200C fan/gas 7.
- Push the cooled pumpkin through a sieve with the back of a spoon 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.
- Add the cream mixture to the pumpkin purée and stir well until combined.
- Pour into the pastry shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4.
- Continue for a further 35-40 minutes 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 with some whipped double cream.