One of my favourite things about autumn is pumpkin, whether that’s pie, soup or an ice cream flavour. For the first time in my life, I actually made pumpkin pie and I must say, it was pretty tasty. Here is the recipe that I followed to make my pumpkin pie.
750g pumpkin or butternut squash (butternut squash actually has more flavour and is a bit sweeter so this is what I used)
350g shortcrust pastry
140g caster sugar
1/2 tsp salt
1/2 tsp fresh, grated nutmeg
1 tsp cinnamon
2 eggs, beaten
25g melted butter
1 tbsp icing sugar
plain flour for dusting
- Place the pumpkin or butternut squash in a saucepan and cover with water and bring to the boil. Cover with a lid and let it simmer for 15 minutes. Drain the pumpkin and then leave it to cool.
- Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a loose-bottomed tart tin. Chill the pastry for 15 minutes. Line the pastry with parchment paper and baking beans to then bake for 15 minutes. Remove the beans and paper and cook for an extra 10 minutes until the base is pale golden. Remove from the oven and allow to cool.
- Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir. Cook for 40/45 minutes or until the filling has set.
- Leave to cool, then remove the pie from the tin. Mix the other half of the cinnamon with the icing sugar and dust over the pie and enjoy.
What’s your favourite autumnal treat? Let me know how you get on with this recipe and send me pictures of your finished pie.