Pumpkin Pie

Dessert · United States classic.

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

Method

1. Bring to a boil — Place the pumpkin in a large saucepan, cover with water and bring to the boil.
2. Simmer — Cover with a lid and simmer for 15 mins or until tender.
3. Heat the pan — Drain pumpkin; let cool. Heat oven to 180C/160C fan/gas 4.
4. Roll out — Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
5. Bake — Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins.
6. Continue cooking — Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.
7. Continue cooking — Remove from the oven and allow to cool slightly.
8. Continue cooking — Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl.
9. Continue cooking — In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
10. Mix together — Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
11. Continue cooking — Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.
12. Bake — Continue to bake for 35-40 mins until the filling has just set.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes