With Halloween just around the corner, get into the spirit with this heart warming, delicious Pumpkin Pie! For the pie, you will need:
- 750g/1lb 10oz pumpkin,peeled, deseeded and cut into chunks. (Butternut Squash can also be used as an alternative to Pumpkin -which makes this a year round dessert)
- 350g sweet pre-made shortcrust pastry – available at all good supermarkets!
- 140g caster sugar
- ½ tsp salt
- ½ tsp freshly grated nutmeg – adds much more flavour than ground nutmeg
- 1 tsp cinnamon
- 2 large eggs – beaten
- 25g melted butter
- 175ml whole milk
- 1 tbsp icing sugar
Firstly you need to peel, de-seed and cut the pumpkin flesh into chunks. If you are making pumpkins for Halloween, simply scoop out the flesh and leave it too one side. Simmer the pumpkin in a large saucepan of water until the flesh is tender (usually around 15 minutes)
Whilst the pumpkin is boiling, heat 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. Allow the pastry to chill for at least 15 minutes, then line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden and biscuity. Remove from the oven and allow to cool.
Once pastry has been cooked, turn the oven up to 220C/200C fan/gas 7.
Pass the cooled pumpkin through a sieve into a large bowl and then in a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
Pour into the pastry shell and cook for 10 minuets, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for a further 35-40 minutes until the filling has set.
Before serving, leave to cool, remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie.
Serve chilled – delicious with fresh double cream.