Pumpkin Pie | Taste Board

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Pumpkin Pie

Pumpkin Pie

Dessert

United States

Halloween

Pie

Desert

YouTube Thumbnail

Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Pumpkin : 750g
- Shortcrust Pastry : 350g
- Plain Flour : Dusting
- Caster Sugar : 140g
- Salt : ½ tsp
- Nutmeg : ½ tsp
- Cinnamon : 1 tsp
- Eggs : 2 Beaten
- Butter : 25g
- Milk : 175g
- Icing Sugar : 1 tblsp

Instructions

1 - Place the pumpkin in a large saucepan, cover with water and bring to the boil.

2 - Cover with a lid and simmer for 15 mins or until tender.

3 - Drain pumpkin; let cool.

4 - Heat oven to 180C/160C fan/gas 4.

5 - Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.

6 - Chill for 15 mins.

7 - Line the pastry with baking parchment and baking beans, then bake for 15 mins.

8 - Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.

9 - Remove from the oven and allow to cool slightly.

10 - Increase oven to 220C/200C fan/gas 7.

11 - Push the cooled pumpkin through a sieve into a large bowl.

12 - In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.

13 - Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.

14 - Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.

15 - Continue to bake for 35-40 mins until the filling has just set.

16 - Leave to cool, then remove the pie from the tin.

17 - Mix the remaining cinnamon with the icing sugar and dust over the pie.

18 - Serve chilled.

Pumpkin Pie | Taste Board