Pumpkin Pie
Ingredients:
- Pumpkin - 750g
- Shortcrust Pastry - 350g
- Plain Flour - Dusting
- Caster Sugar - 140g
- Salt - ½ tsp
- Nutmeg - ½ tsp
- Cinnamon - 1 tsp
- Eggs - 2 Beaten
- Butter - 25g
- Milk - 175g
- Icing Sugar - 1 tblsp
Instructions
- Place the pumpkin in a large saucepan, cover with water and bring to the boil
- Cover with a lid and simmer for 15 mins or until tender
- Drain pumpkin; let cool
- Heat oven to 180C/160C fan/gas 4
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin
- Chill for 15 mins
- Line the pastry with baking parchment and baking beans, then bake for 15 mins
- Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity
- Remove from the oven and allow to cool slightly
- Increase oven to 220C/200C fan/gas 7
- Push the cooled pumpkin through a sieve into a large bowl
- 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
- Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4
- Continue to bake for 35-40 mins until the filling has just set
- 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