Recipe: Pumpkin Pie

Posted on Nov 30 2016 - 1:00pm by Samantha Clark
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I made this recipe last week for a Thanksgiving themed dinner we cooked for friends and it was a huge hit so wanted to share it with you all. It is typically an Autumn recipe but with butternut squash as an alternative option to pumpkin, this American recipe is perfect all year round. And with the use of spices associated with the season, one I’d highly recommend for Christmas time.

Pumpkin Pie recipeYou’ll need:

Ingredients for the pie

  • 700g of pumpkin
  • 320g of pre rolled shortcrust pastry
  • 140g caster sugar
  • 2 eggs
  • 25g of butter
  • 1/4 tsp of salt
  • 1 flat tsp of nutmeg (1/2 heaped)
  • 1 flat tsp of cinnamon (1/2 heaped)
  • 175ml of soya milk (for a  bit of extra sweetness- can use ordinary)

Ingredients for the topping

  • 450ml of double cream
  • 1 flat tsp of cinnamon (1/2 heaped)
  • 1 tbsp of icing sugar

Method:

  1. Follow the instructions on the pastry (usually take out 45 mins before use)
  2. Peel, deseed and chop the pumpkin/butternut squash. Place in a large pan, covered with water and bring to the boil. Cover and simmer until tender (about 20 mins). Drain and allow to cool.
  3. Heat oven to 160° (if you don’t have a fan assisted oven, check out this guide by BBC Good Food)
  4. Line the tart tin/pie dish with the pastry, cover the pastry with greaseproof paper and cover with baking beads (to allow the pastry to crust and not get a Mary Berry frowned upon ‘soggy bottom’) and bake for 15 minutes. After this time, remove the parchment and beads and return to the oven for a further 10 minutes. Remove from oven and allow to cool on the side
  5. Puree the pumpkin and place to one side
  6. In a bowl combine the sugar, nutmeg, salt and cinnamon. Then add the eggs, butter (melt first) and milk- ensure it’s well mixed and then add in the pureed pumpkin.
  7. Pour the pumpkin mix onto the pastry and bake for 10 minutes at 200°. Reduce the heat to 160° and bake for a further 40 minutes. Take out of the oven and leave on the side to cool
  8. In a bowl whip the double cream until it forms whipped peaks- place in the fridge until you’re ready to serve
  9. When ready to serve, mix together the cinnamon and icing sugar. Then top the pie with the whipped cream and sift over the icing sugar and cinnamon. Voilà

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