Pumpkin pie recipe
No holiday celebration would be complete without it – this is our easy pumpkin pie recipe.
Note the prep time does not include chilling.
Tip: If you are pressed for time, you can cheat and use canned pumpkin (one 450g/1lb can) and a shop-bought pie shell.
Ingredients
- 1 x amount of butter, for greasing
- 1 x amount of butter, for greasing
- 1 x amount of butter, for greasing
- 1 small dessert pumpkin, approx. 500g/1lb 2oz
- 150 g soft brown sugar
- 2 large free-range eggs, plus 1 egg yolk
- 1 tsp ground cinnamon, plus extra for dusting
- 0.5 tsp ground ginger
- 1 x quarter tsp ground cloves
- 1 x quarter tsp grated nutmeg
- 1 lemon, zest only
- 240 ml evaporated milk
- 1 small dessert pumpkin, approx. 500g/1lb 2oz
- 5.3 oz soft brown sugar
- 2 large free-range eggs, plus 1 egg yolk
- 1 tsp ground cinnamon, plus extra for dusting
- 0.5 tsp ground ginger
- 1 x quarter tsp ground cloves
- 1 x quarter tsp grated nutmeg
- 1 lemon, zest only
- 8.4 fl oz evaporated milk
- 1 small dessert pumpkin, approx. 500g/1lb 2oz
- 5.3 oz soft brown sugar
- 2 large free-range eggs, plus 1 egg yolk
- 1 tsp ground cinnamon, plus extra for dusting
- 0.5 tsp ground ginger
- 1 x quarter tsp ground cloves
- 1 x quarter tsp grated nutmeg
- 1 lemon, zest only
- 1 cup evaporated milk
- 200 g plain (all-purpose) flour
- 1 pinch sea salt
- 100 g chilled butter, diced
- 7.1 oz plain (all-purpose) flour
- 1 pinch sea salt
- 3.5 oz chilled butter, diced
- 7.1 oz plain (all-purpose) flour
- 1 pinch sea salt
- 3.5 oz chilled butter, diced
- 8 servings of whipped cream
- 8 servings of whipped cream
- 8 servings of whipped cream
Details
- Cuisine: American
- Recipe Type: Pumpkin
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 90 mins
- Serves: 8
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Lightly butter a 23cm/9in tart tin (pan). Line a baking tray (cookie sheet) with baking parchment or foil.
- Cut the pumpkin in half horizontally and remove the seeds. Place the pumpkin halves, cut-side down, on the lined baking tray and bake for 30–40 minutes, or until tender. Remove and leave to cool.
- Meanwhile, make the pastry. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
- Stir in 3–4 tablespoons cold water with a palette knife until the mixture forms a dough. Mould it into a ball, wrap it in cling film (plastic wrap) and chill in the fridge for at least 30 minutes.
- Roll out the pastry on a lightly floured surface and use it to line the tart tin, pressing it into the sides. Level the top.
- Place a sheet of baking parchment inside and fill with baking beans. Bake ‘blind’ for 15 minutes, then remove the parchment and beans. Return the crust to the oven for 5 minutes, or until the base is golden brown. Remove from the oven and reduce the temperature to 180°C/350°F/gas mark 4.
- Scoop the roasted pumpkin out of the skin – you want around 300g/10oz pumpkin. Place in a food processor and blitz until smooth.
- In a large bowl, beat the sugar, eggs and egg yolk. Stir in the spices and lemon zest. Add the pumpkin purée and stir in the evaporated milk.
- Pour into the pastry case and bake for 45 minutes, or until the filling sets. Don’t worry if it’s still a little wobbly – it will firm up as it cools.
- Leave to cool in the tin on a wire rack for 1–2 hours. Cut the pie into slices and serve with whipped cream and a dusting of cinnamon. It will keep well in the fridge for 24 hours.
This recipe is extracted from The Squash & Pumpkin Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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