Pumpkin Pie
Pumpkin Pie — a classic American dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, United States, Halloween, Pie, Desert
Ingredients
- 750 g pumpkin
- 350 g shortcrust pastry
- 1 pcs dusting plain flour
- 140 g caster sugar
- 0.5 g salt
- 0.5 tsp nutmeg
- 1 g cinnamon
- 2 pcs beaten eggs
- 25 g butter
- 175 ml milk
- 1 pcs tblsp icing sugar
Instructions
- Put the pumpkin into a large saucepan, add enough water to cover and bring to the boil.
- Cover the pan and simmer for about 15 minutes, or until the pumpkin is tender.
- Drain off the water and leave the pumpkin to cool.
- Preheat the oven to 180°C (160°C fan)/gas mark 4.
- On a lightly floured surface roll out the pastry and use it to line a 22cm loose-bottomed tart tin.
- Place the lined tart shell in the tin in the fridge for 15 minutes to chill.
- Line the chilled pastry with baking parchment and fill with baking beans.
- Blind-bake the lined pastry for 15 minutes.
- Remove the baking beans and parchment, then bake for a further 10 minutes until the base is pale golden and biscuit-like.
- Take the pastry shell out of the oven and let it cool slightly.
- Increase the oven temperature to 220°C (200°C fan)/gas mark 7.
- Push the cooled pumpkin through a sieve into a large bowl to create a smooth purée.
- In a separate bowl stir together the sugar, salt, nutmeg and half of the cinnamon.
- Beat the eggs and mix in the melted butter and milk with the sugar-and-spice mixture, then fold this into the pumpkin purée until combined.
- Pour the pumpkin filling into the tart shell and bake at the higher temperature for 10 minutes.
- Reduce the oven to 180°C (160°C fan)/gas mark 4 and continue to bake for 35–40 minutes until the filling is just set.
- Leave the tart to cool, then remove it from the tin.
- Mix the remaining cinnamon with the icing sugar and dust it over the cooled tart.
- Serve the tart chilled.