Pumpkin Pie Recipe
Enjoy a classic American dessert by creating a pancake pie filled with sweet, spiced squash.
Ingredients
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded, and chopped
- 350g sweet shortcrust pastry
- Plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp grated fresh nutmeg
- 1 tsp cinnamon
- 2 beaten eggs
- 25g melted butter
- 175ml milk
- 1 tbsp icing sugar
Method
Step 1
In a large saucepan, add the pumpkin and cover it with water. Bring it to a boil. Once boiling, cover and simmer for about 15 minutes or until tender. Drain the pumpkin and let it cool.
Step 2
Preheat the oven to 180°C (160°C fan) or gas mark 4. Roll out the pastry on a floured surface and line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry with baking parchment and fill it with baking beans. Bake for 15 minutes. Remove the beans and paper, then return to the oven for another 10 minutes until the base is pale golden and biscuity. Allow to cool slightly.
Step 3
Raise the oven temperature to 220°C (200°C fan) or gas mark 7. Press the cooled pumpkin through a sieve into a large bowl, or blend it into a puree using a food processor. In a separate bowl, mix sugar, salt, nutmeg, and half the cinnamon. Then, add the beaten eggs, melted butter, and milk to this mixture, combining it well. Add the mixture to the pumpkin puree, stirring to blend completely. Pour into the tart shell and bake for 10 minutes. Then, lower the oven temperature to 180°C (160°C fan) or gas mark 4, and bake for another 35-40 minutes until just set.
Step 4
Let the pie cool, then remove it from the tin. Combine the remaining cinnamon with icing sugar and lightly dust over the pie before serving. Enjoy your pie chilled!
Earlier, SSP told how to make caramel apple pie.
