It’s likely that you’ve never eaten Pumpkin Pie before. Being an American treat, it’s often overlooked as a dish. However, by no means should it be ruled out of your cooking todo list! A fantastic little treat, especially with a dollop of whipped cream on top, and a hot cup of coffee to go with it.
– 750g of pumpkin, pealed and cut into chunks
– 350g shortcrust pastry
– Plain flour
– 140g caster suger
– 1/2 tsp salt
– 1/2 tsp nutmeg
– 1 tsp cinnamon
– 2 eggs
– 25g butter
– 175ml milk
– 1 tbsp icing sugar
Drop pumpkin chunks into a large saucepan, filled with water. Cover and simmer for 15 mins, or until tender. Drain the pumpkin, and let cool.
Heat oven to 180C/160C fan/gas mark 4.
Roll out the pastry onto a floured surface and use it to line a medium sized tart tin. Let chill in the fridge for 15 mins.
Line the pastry with baking parchment and a weight (Baking Beans or similar), to keep the pastry from bubbling. Then bake for 15 mins.
Remove the weight and parchment, and bake for a further 10 mins until the pastry is pale golden and biscuit-like.
Remove from the oven and allow to cool.
Heat oven to 220C/200C fan/gas mark 7.
Push the pumpkin through a sieve, and into a large bowl.
In a separate bowl, combine sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the sieved pumpkin and stir.
Pour onto the pastry and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas mark 4.
Continue to bake for 35-40 mins until the filling has set.
Leave to cool, then slowly remove the pie from the tin.
Combine the remaining cinnamon and icing sugar, dust over the pie.