Name: Pumpkin Pie
Yield: 8 servings
Cuisine: American
Ingredients: 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

Dessert

8 servings

340 cal/serving

Instructions

Step 1

Cook pumpkin in a large saucepan of boiling water until tender, drain and cool

Pumpkin

Step 2

Preheat oven to 350°F; roll out shortcrust pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin; chill 15 mins

Shortcrust PastryPlain Flour

Step 3

Line pastry with baking parchment and baking beans and blind-bake 15 mins; remove beans and paper and bake a further 10 mins until the base is pale golden; cool slightly

Shortcrust Pastry

Step 4

Increase oven to 425°F and push the cooled pumpkin through a sieve into a large bowl.

Step 5

Combine caster sugar, salt, nutmeg and half the cinnamon in a separate bowl

Caster SugarSaltNutmegCinnamon

Step 6

Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine

EggsButterMilk

Step 7

Pour the filling into the tart shell, bake 10 mins at 425°F then reduce to 350°F and bake 35-40 mins until just set.

Step 8

Leave to cool and remove the pie from the tin

Step 9

Mix the remaining cinnamon with the icing sugar and dust over the pie, then serve chilled

CinnamonIcing Sugar