Pumpkin Pie

 

Time required: approximately 2.5 hours, including cooling, serves 8. 

Ingredients

- flesh of x1 pumpkin, approx 800g
- 400g shortcrust pastry
- 150g caster sugar
- good pinch of salt 
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 medium eggs, beaten in advance
- 30g melted butter, unsalted
- 180ml milk, any will be okay
- 1 tablespoon icing sugar

Method

1. Place the flesh of your pumpkin into a large cooking pan and cover with boiling water. Keep it covered and allow it to simmer for no more than 15 mins. Drain, then leave to cool. 

2. Pre-heat your oven to 160 degrees fan / 180 conventional / gas mark 4. Make your pastry, or if shop-bought, simply roll it out into your tart tin (the best tin is one with a removable bottom). Lay your pastry in flat and leave a 1cm overhang around the end of the tin to cut away when baked. Place your baking paper containing your baking beans inside and bake the pastry for 15 mins, then remove the paper and beans and bake for a further 5-10 mins to allow the bottom to bake a little more. Remove and allow to cool. 

3. Now increase your oven to 200 degrees fan / 220 conventional / gas mark 7. In a sieve, force your pumpkin through into a large bowl so it becomes a puree. In another bowl, put in the sugar, salt, nutmeg, cinnamon, eggs, butter and the milk, mix all together, and then add to the pumpkin puree to fully combine all the components to create a lovely smooth mixture. 

4. Pour the mixture into your pastry dish and cook for 10-15 mins, then reduce the temperature back to 160 fan / 180 conv / gm 4 and continue to bake for another 40 mins until the filling is set. It may take 5 mins less, so toward the end keep a sharp eye on your bake so as not to risk burning the top.  

5. Leave to cool on a wire rack until at room temperature, then sprinkle with your icing sugar. Serve and have a spooky evening! 

J xx