This pumpkin pie recipe makes the perfect autumnal dinner party dessert and is a great way to use up the pumpkin flesh left after carving your Halloween pumpkins with your children.
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Ingredients
- 750g 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
Method
- 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 180 °C/160 °C fan/gas 4.
- Roll out the pastry on a lightly floured surface and use it to line a 22 cm 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 temperature to 220 °C/200 °C 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 tart shell and cook for 10 mins, then reduce the temperature to 180 °C/160 °C 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.