This all-American dessert is lightly spiced and totally delicious
Maybe the kids are home for the weekend or the grandchildren are descending and you’re looking for a real showstopper, an American style dessert. Step forward pumpkin pie. Do as they do stateside and serve with double cream or ice cream – y’all gonna love it.Pumpkin pie recipe
Difficulty level: medium
Cooking time: I hour, 30 minutes
Preparation time: 40 minutes
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 condensed milk
1 tbsp icing sugarMethod
1. Put the prepared pumpkin in a pan with some water and bring to the boil. Simmer for about 15 minutes or until the pumpkin is tender. Leave the pumpkin in a sieve to drain thoroughly.
2. Pre-heat the oven to 180 °C/gas mark 4.
3. Roll out the pastry on a lightly floured surface and then use it to line a 22cm tart tin. Chill in the fridge for 15 minutes. Line the pastry case with baking parchment and baking beans and place in the oven for 15 minutes. Then, remove the baking parchment and beans and place back in the oven for another 15 minutes, by which time the base should be golden. Remove from the oven and allow to cool slightly.
4. Increase the oven temperature to 220 °C/gas mark 7.
5. Place the pumpkin in a blender and whizz to a purée.
6. In a large mixing bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add the pumpkin purée and stir to combine.
7. Pour the mixture into your tart case and cook for 10 minutes before reducing the oven temperature to 180 °C/gas mark 4. Cook for a further 35-40 minutes until the filling is just set.
8. Leave the pie to cool completely in the tin before dusting with a mixture of the icing sugar and the remaining cinnamon.