Easy Pumpkin Pie
Pumpkin pie
Pumpkin pie
Ingredients
- Approximately 750 grams or one pound and ten ounces of peeled, deseeded, and cubed pumpkin or butternut squash
- A quantity of 350 grams or twelve ounces of sweet shortcrust pastry
- Flour, as needed, for dusting purposes
- One hundred and forty grams or five ounces of superfine sugar
- A half teaspoon of salt
- A half teaspoon of grated fresh nutmeg
- One teaspoon of ground cinnamon
- Two eggs, beaten until well mixed
- Twenty-five grams or one ounce of unsalted butter, melted to a liquid state
- One hundred and seventy-five milliliters or six fluid ounces of whole milk
- One tablespoon of powdered sugar
Instructions
Step 1
To start making your pumpkin pie, you'll want to begin by placing a sizable chunk of pumpkin in a large saucepan. Fill the saucepan with enough water to cover the pumpkin, then put it over high heat and bring the water to a boil. Once boiling, reduce the heat to a simmer, cover the saucepan with a lid, and let it cook for about 15 minutes, or until the pumpkin is tender when pierced with a fork. As the pumpkin cools, you'll notice it's soft and easily mashed, which is exactly what you're aiming for before moving on to the next step.
Step 2
Now it's time to get your pastry ready. You'll want to roll it out on a lightly floured surface to about the right size for your 22cm loose-bottomed tart tin. Once you've got it to the right shape, gently place it into the tin, making sure to press it into the corners. Next, pop your tart tin into the fridge for about 15 minutes to chill - this will help the pastry hold its shape. After that, line the pastry with some baking parchment and fill it with baking beans. Now, place your tin in the oven, which should be heated to 180C (or 160C for a fan oven, or gas mark 4), and bake for 15 minutes. Remove the beans and parchment, and then continue baking for a further 10 minutes, or until the base of the pastry is pale golden and has a lovely biscuity texture - you can check on it after 8 minutes, but it may take a bit longer, so keep an eye on it. Once it's ready, take it out of the oven and let it cool for a few minutes, giving you a chance to prepare the next stage of your pumpkin pie.
Step 3
Now that your pumpkin is cooled, it's time to turn it into a silky puree. You can do this by pushing the cooled pumpkin through a sieve into a large bowl, or by blending it to a smooth consistency in a food processor - whichever method you prefer will work beautifully. In a separate bowl, whisk together the sugar, salt, nutmeg, and half of the cinnamon, then mix in your beaten eggs, melted butter, and milk until well combined. Once you've mixed the wet ingredients, add them to the pumpkin puree and stir until everything is fully incorporated, then pour the mixture into your waiting tart shell. Next, pop your tart into the oven, which you've preheated to 220C or 200C with the fan on, or gas mark 7. Let it cook for about 10 minutes, until the edges are just starting to set. Then, reduce the oven temperature to 180C or 160C with the fan on, or gas mark 4, and continue baking for another 35-40 minutes, or until the filling has just set and the center is no longer jiggly - you can check this by gently shaking the tart, or by inserting a toothpick into the center, which should come out clean. As you take the tart out of the oven, you'll notice the filling has puffed slightly and the crust is golden brown, which is exactly what you're looking for.
Step 4
Now that your pumpkin pie is out of the oven, it's time to let it cool down. You'll want to give it about 30 minutes to an hour to reach room temperature, until the filling is set and the crust is no longer hot to the touch. Once it's cooled, carefully remove the pie from the tin and place it on a serving plate. In a small bowl, mix together the remaining cinnamon and icing sugar - about 2 tablespoons should do the trick. Then, lightly dust this sweet and spicy mixture over the top of your pie, making sure to cover the entire surface. You can serve your pie chilled, so feel free to pop it in the fridge for about 30 minutes before serving, until the filling is nicely chilled and the flavors have melded together.
Nutrition Information
My Tip
When pushing the cooled pumpkin through a sieve, use a spoon to gently press it through for a smooth purée. This helps remove any stringy fibers from the pumpkin.
Leftovers
To keep your pumpkin pie fresh, store it in a covered glass dish in the fridge for up to 3 days. Reheat slices in the oven at 350°F (180°C) to preserve the crispy crust.
Make It Your Own
Try swapping the sweet shortcrust pastry for a gluten-free alternative. Use almond flour for a nutty twist.