Pumpkin Pie

Ingredients

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

Instructions

1. Peel, deseed, and cut the pumpkin into large chunks. Place it in a large saucepan, cover with cold water, and bring to a boil. Cover and simmer for about 15 minutes, until the pumpkin is tender. Drain well and allow to cool.
2. Preheat the oven to 180°C (160°C fan). Lightly flour a work surface and roll out the shortcrust pastry. Use it to line a 22 cm loose-bottomed tart tin, pressing it neatly into the base and sides. Chill the pastry case for 15 minutes.
3. Line the chilled pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 10 minutes, until the base is dry and lightly golden. Remove from the oven and allow to cool slightly.
4. Increase the oven temperature to 220°C (200°C fan). Push the cooled pumpkin through a sieve or purée until smooth. In a separate bowl, mix together the sugar, salt, nutmeg, and half of the cinnamon. Stir in the beaten eggs, melted butter, and milk, then combine this mixture with the pumpkin purée.
5. Pour the filling into the prepared pastry case and bake for 10 minutes. Reduce the oven temperature to 180°C (160°C fan) and continue baking for 35–40 minutes, until the filling is just set with a slight wobble in the centre.
6. Allow the pie to cool completely, then remove it from the tin. Mix the remaining cinnamon with the icing sugar and dust over the top. Serve chilled.

instructions_source: editorial-classic