Pumpkin Pie
HB-1859 · Hand-built original · United States
United StatesDessertVegetarian
Main ingredient: pumpkin
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 26½ oz pumpkin, peeled, deseeded and cut into chunks
- 12¼ oz shortcrust pastry
- Plain flour, for dusting
- 5 oz caster sugar
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 2 eggs, beaten
- 1 oz butter, melted
- 11½ Tbsp milk
- 1 tbsp icing sugar, to serve
Method
- Put the pumpkin chunks in a large pan, cover with water, bring to the boil, then simmer for 15–20 minutes until completely tender. Drain well and leave to steam dry, then blend or mash to a smooth purée. Leave to cool.
- Heat the oven to 350°F. Roll the pastry out on a lightly floured surface and use it to line a 9 in loose-bottomed tart tin. Chill for 15 minutes.
- Line the pastry case with baking paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for 10 minutes more until the base is dry and pale gold. Increase the oven to 425°F.
- Whisk the sugar, salt, nutmeg, and cinnamon into the cooled pumpkin purée, then whisk in the beaten eggs, melted butter, and milk until smooth.
- Pour the filling into the pastry case and bake at 425°F for 10 minutes, then reduce the heat to 350°F and bake for 35–40 minutes more, until the filling is just set with a slight wobble in the centre.
- Cool completely in the tin. Serve at room temperature, dusted with icing sugar.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).