Snack

Pumpkin Pie

Name: Pumpkin Pie
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Cuisine: American
Ingredients: 750g Pumpkin; 350g Shortcrust pastry; Plain flour, For dusting; 140g Caster sugar; ½ tsp Salt; ½ tsp Nutmeg; 1 tsp Cinnamon; 2 Eggs, beaten; 25g Butter, melted; 175g Milk; 1 tblsp Icing sugar; Water, As needed; Baking parchment, As needed; Baking beans, As needed

A classic American pumpkin pie with a crisp shortcrust pastry shell and warmly spiced pumpkin custard filling.

2 hr 5 min
390 kcal
Vegetarian
American
Dessert

Mellowpan tip: Makes 8 servings, plenty to share.

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Ingredients

For 8 servings

Steps

Step 1:
Place the pumpkin in a large saucepan, cover with water, and bring to the boil.
Step 2:
Cover with a lid and simmer for 15 minutes, or until tender.
15 min
Step 3:
Drain the pumpkin and let it cool.
Step 4:
Heat the 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.
Step 5:
Chill for 15 minutes.
15 min
Step 6:
Line the pastry with baking parchment and baking beans, then bake for 15 minutes.
15 min
Step 7:
Remove the beans and parchment, then bake for a further 10 minutes until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
10 min
Step 8:
Increase the oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl.
Step 9:
In a separate bowl, combine the caster sugar, salt, nutmeg, and half the cinnamon.
Step 10:
Mix in the beaten eggs, melted butter, and milk. Add this mixture to the pumpkin purée and stir to combine.
Step 11:
Pour the filling into the tart shell and bake for 10 minutes, then reduce the oven temperature to 180C/160C fan/gas 4.
10 min
Step 12:
Continue baking for 35–40 minutes, until the filling has just set.
35–40 min
Step 13:
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.