Prep Time: 40mins
Cook Time: 1hr 30mins
Total Time: 2hrs 15mins
Ingredients
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Directions
- Put pumpkin in a large saucepan, cover with water and boil. Simmer for 15 mins/until tender. Drain and let cool.
- Heat oven to 180C/Gas 4. Roll out pastry on lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins the line with baking parchment and baking beans, bake for 15 mins. Remove beans and paper; cook for another 10 mins until base is pale golden. Remove from the oven and let cool.
- Increase oven to 220C/Gas 7. Push cooled pumpkin through a sieve into a bowl. In a separate bowl, combine sugar, salt, nutmeg and 1/2 the cinnamon. Mix in beaten eggs, melted butter and milk, then add to the pumpkin purée. Stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/Gas 4. Continue to bake for 35-40 mins until the filling has just set
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
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