- Pumpkin Pie.jpg (33.88 KiB) Viewed 130 times
Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes
Serves: 8
No nutritional information available.
Ingredients
- 750g pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- Plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Method
1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain pumpkin; let cool.
2. Heat oven to 180°C/Fan 160°C/Gas Mark 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. 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 slightly.
3. Increase oven to 220°C/Fan 200°C/Gas Mark 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. 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.
4. Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180°C/Fan 160°C/Gas Mark 4. Continue to bake for 35 - 40 minutes until the filling has just set.
5. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
¡SHARE TOPIC!