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Pumpkin Pie Recipe
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Pumpkin Pie

Prep Time40 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Dessert, Snack
Keyword: Vegetarian
Servings: 8

Ingredients

  • 750 g pumpkin peeled, deseeded and cut into chunks
  • 350 g sweet shortcrust pastry (Time saving tip: buy rather than make your own)
  • 140 g caster sugar
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs beaten
  • 25 g butter melted
  • 175 ml milk
  • 1 tbsp icing sugar

Instructions

  • Pop the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer until tender (15-20 mins usually does it). Drain the pumpkin and let it cool down.
  • Preheat oven (180C, 160C fan, gas mark 4)
  • Roll out the pastry and place in a lightly greased spring tin and chill for 15 minutes.
  • Lightly prick the pastry, and line with parchment and baking beans (rice will work if you don’t have these)
  • Bake for 15 minutes then remove the beans/ rice and parchment. Cook for 10 more minutes until golden, then leave to cool.
  • Turn the oven up to 220C, 200C fan, gas mark 7
  • Sieve the pumpkin into a bowl.
  • Mix the sugar, salt, nutmeg and ½ teaspoon cinnamon in a separate bowl then stir in the eggs, butter and milk. Add this to the pumpkin and pour the mixture into the pastry tin.
  • Cook your pie cook for 10 minutes, then turn the temperature down to 180C, 160C fan, gas mark 4. Bake for 35-40 mins or until the filling has just set.