- 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
-
Prep: 40 mins
Cook: 1 hr, 30 mins
Plus chilling
- Place
the pumpkin in a large saucepan, cover with water and bring to the
boil. Cover with a lid and simmer for 15 mins or until tender. Drain
pumpkin; let cool.
- Heat
oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured
surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15
mins. Line the pastry with baking parchment and baking beans, then bake
for 15 mins. Remove the beans and paper, and cook for a further 10 mins
until the base is pale golden and biscuity. Remove from the oven and
allow to cool slightly.
- Increase
oven to 220C/200C fan/gas 7. 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 to combine. Pour into the tart
shell and cook for 10 mins, then reduce the temperature to 180C/160C
fan/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.
Pie
