Pumpkin Pie
A creamy spiced pumpkin pie with a crisp shortcrust pastry, warmly flavored with cinnamon and nutmeg—perfect chilled for dessert or Halloween gatherings.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 750 g pumpkin
- 350 g shortcrust pastry
- g plain flour (for dusting)
- 140 g caster sugar
- 0.5 tsp salt
- 0.5 tsp nutmeg
- 1 tsp cinnamon
- 2 pcs eggs (beaten)
- 25 g butter (melted)
- 175 g milk
- 1 tbsp icing sugar
Directions
- Place the pumpkin in a large saucepan, cover with water and bring to the boil, cover and simmer 15 minutes or until tender, then drain and let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, chill 15 minutes.
- Line pastry with baking parchment and baking beans, bake 15 minutes, remove beans and paper and bake a further 10 minutes until pale golden, then cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push cooled pumpkin through a sieve into a large bowl.
- In a separate bowl combine caster sugar, salt, nutmeg and half the cinnamon, mix in beaten eggs, melted butter and milk, then add to pumpkin purée and stir to combine.
- Pour filling into tart shell and cook 10 minutes at 220C, then reduce oven to 180C/160C fan/gas 4 and continue to bake 35–40 minutes until filling has just set.
- Leave to cool, remove pie from tin, mix remaining cinnamon with icing sugar and dust over pie, serve chilled.