This is my version of the American favourite – Spiced Pumpkin Pie. It’s not fiddly and pumpkins are unfairly underrated so if you haven’t tried them before this is a great way to introduce you to the world of pumpkins!
Most of us enter the pumpkin craze as Halloween appears on the horizon – the fancy dress costumes, trick or treat bags and tons of sweets appear on our shelves. Well you should feel guilty! Pumpkins are highly nutritious, they belong to the squash family and have a similar taste to butternut squash with the ability to use in sweet or savoury dishes. They definitely deserve more than being carted out for carving once a year!
Pumpkins are super high in Vitamin A which helps form and maintain skin, teeth and bone plus. It also promotes vision and slows the degeneration of sight. In one slice of my pie it contains 160% of the RDA!
175ml Full-fat milk
150g Caster sugar
30g Unsalted butter
1 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt
1.5 tbsp Icing sugar
1 portion of Shortcrust pastry (see recipe or shop bought)
- If you are making your own pastry, start with my Shortcrust Pastry recipe
- Then preheat the oven to 200 degrees
- Peel and chop your pumpkin into rough chunks, put into a saucepan, cover with water and simmer until tender which will take roughly 15-20 minutes
- Drain and blend to make a puree then set aside to cool
- Roll your chilled pastry on a floured surface to the thickness of a pound coin, then fold outside edges gently into the centre for easy transport
- Place the pastry parcel in the middle of a 10″ loose bottomed tart tin and unfold pastry one side at a time (TIP: use a floured scrap of pastry to press into the corners)
- Leave the pastry hanging over the edge of the tin up to 1″ but trim off anymore than this then using a fork stab the pastry base 5-8 times
- Cut a square of parchment/baking paper, lie it over the pastry (TIP: try scrunch, unfurl and repeat method so the paper gets right into the corners) and fill the base with baking beans
- Chill the pastry for 15 minutes in the fridge
- Remove the pastry from the fridge and place in the oven for 15 minutes
- Meanwhile melt the butter and add into a bowl with the sugar, salt, nutmeg, half the cinnamon, milk, eggs and pumpkin puree until fully combined
- Remove the parchment/baking paper and baking beans from the pastry, return to the oven for a further 10 minutes until golden brown
- Take the tart out of the oven and pour the filling into the centre, carefully return to the oven for 10 minutes before turning down to 180 degrees and baking for a further 30-35 minutes until the tart is set
- Once cooked, cool your pumpkin pie at room temperature on a baking tray, then trim the pastry with a knife around the edges
- For a finishing touch mix the remaining cinnamon with the icing sugar and sprinkle over the top of your pie
I like to serve my pumpkin pie chilled with a scoop of vanilla ice cream or a drizzle of cream! Give it a go and let me know what you think of this pumpkin extravanganza. If you have some pictures remember to tag @boolovesbakingon Instagram!
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