Pumpkin pie — a classic American dessert with a crisp shortcrust shell and a smooth, spiced pumpkin custard filling, dusted with cinnamon icing sugar. A Thanksgiving favourite.
- 750g Pumpkin
- 350g Shortcrust Pastry
- Dusting Plain Flour
- 140g Caster Sugar
- ½ tsp Salt
- ½ tsp Nutmeg
- 1 tsp Cinnamon
- 2 Beaten Eggs
- 25g Butter
- 175g Milk
- 1 tblsp Icing Sugar
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Halloween Pie DesertVideo
Preparation
- Place the pumpkin in a large saucepan, cover with water, and bring to the boil. Cover and simmer for 15 minutes, or until tender, then drain and leave to cool.
- Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a 22cm loose-bottomed tart tin, then chill for 15 minutes. Line with baking parchment and beans and bake for 15 minutes, then remove the beans and paper and bake for a further 10 minutes until the base is pale golden and biscuity. Remove and cool slightly.
- Increase the 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, then mix in the beaten eggs, melted butter and milk. Add to the pumpkin purée and stir to combine. Pour into the tart shell and bake for 10 minutes, then reduce to 180C/160C fan/gas 4 and bake for 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, dust over the pie, and serve chilled.
