Pumpkin Pie

Name: Pumpkin Pie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1.7 lb pumpkin; 12 oz shortcrust pastry; Dusting all-purpose flour; 5 oz superfine sugar; ½ tsp salt; ½ tsp nutmeg; 1 tsp cinnamon; 2 eggs; 1 oz butter; 6 oz milk; 1 tbsp powdered sugar

A weekend United States dessert. Ready in about 1 hour 50 minutes. Difficulty: more effort.

20 minPrep (about)
1 hr 30 minCook (about)
1 hr 50 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

1.7 lb pumpkin
12 oz shortcrust pastry Shopping tip: Refrigerated pie crust (UK: shortcrust pastry).
Dusting all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
5 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
2 eggs
1 oz butter
6 oz milk
1 tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).

Spices & seasonings (3): salt, nutmeg, cinnamon

½ tsp salt
½ tsp nutmeg
1 tsp cinnamon

How to make it

Steps in our own plain words.

Place the pumpkin in a large pot.
Cover with water.
Bring to the boil.
Cover with a lid.
Simmer for 15 mins until soft.
Drain pumpkin.
Let cool.
Turn the oven on to 350°F (325°F for a fan oven).
Roll out your pastry on a lightly floured surface plus use it to line 8 ½ inches loose-bottomed tart tin.
Chill for 15 mins.
Line your pastry with baking parchment and baking beans.
Bake for 15 mins.
Remove the beans and paper.
Heat for a further 10 mins till the base is pale golden and biscuity.
Take it out of the oven and let it cool slightly, increase oven.
Do it to 425°F (400°F for a fan oven).
Push the cooled pumpkin through a sieve in a large bowl.
Mix the half the cinnamon, nutmeg, salt and sugar in a separate bowl.
Mix in milk, melted butter and the beaten eggs.
Add to the pumpkin purée.
Stir to mix.
Pour into the tart shell.
Cook for 10 mins.
Reduce your temperature to 350°F (325°F for a fan oven).
Continue to cook in the oven for 35-40 mins till the filling has set.
Leave to cool.
Remove the pie from the tin.
Mix the rest of the cinnamon using your icing sugar and dust over the pie.
Serve chilled.