With its rich, spiced filling and buttery pastry, pumpkin pie captures the essence of the season, letting the well-loved winter squash take the centre stage.
Using either pumpkin or butternut squash, this recipe is both simple and satisfying, making eight servings to share, or simply save for later.
Sharing this indulgent spiced treat, BBC Good Food stated: “Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.”
The website also recommends swapping the icing sugar for a meringue topping for an even more impressive result.
When made according to instructions, this pie bakes in one hour and 30 minutes.
Pumpkin pie recipe
Ingredients
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
Half tsp salt
Half tsp fresh nutmeg, grated
One tsp cinnamon
Two eggs, beaten
25g butter, melted
175ml milk
One tbsp icing sugar
Method
Place the pumpkin in a large pot, cover it with water, and bring it to a boil.
Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until it becomes tender. Drain the pumpkin and allow it to cool.
Preheat the oven to 180°C (160°C for fan ovens) or gas mark 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottom tart pan. Chill for 15 minutes. Line the pastry with baking parchment and fill it with baking beans, then bake for 15 minutes.
After that, remove the beans and parchment and bake for an additional 10 minutes until the base turns a pale golden color and is crisp. Take it out of the oven and let it cool slightly.
Increase the oven temperature to 220°C (200°C for fan ovens) or gas mark 7. Pass the cooled pumpkin through a sieve into a large bowl or puree it in a food processor.
In another bowl, mix together the sugar, salt, nutmeg, and half of the cinnamon. Add the beaten eggs, melted butter, and milk to this mixture, then combine it with the pumpkin puree. Pour the mixture into the prepared tart shell and bake for 10 minutes.
Afterward, reduce the temperature to 180°C (160°C for fan ovens) or gas mark 4 and continue baking for 35-40 minutes, until the filling is set.
Allow the pie to cool, then carefully remove it from the tart tin. Combine the remaining cinnamon with icing sugar and sprinkle it over the pie. Serve chilled.
