How to Make Pumpkin Pie

Knowing how to make pumpkin pie can ensure a tasty seasonal treat for the whole family. The following ‘how to’ simplifies my favourite recipe. Enjoy!

Photo Credit: Designlazy.com

Steps

1- Prepare your ingredients. You will need: 750g/1lb 10oz pumpkin, peeled, deseeded and cut into chunks, 350g sweet shortcrust pastry (1.5 cups), plain flour for dusting, 140g caster sugar (2/3 cups), ½ tsp salt, ½ tsp fresh grated nutmeg, 1 tsp cinnamon, 2 eggs beaten, 25g melted butter, 175ml milk, and 1 tbsp icing sugar.

2- 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 and let cool. Alternatively you can steam the pumpkin for less moisture retention. 

3- Heat oven to 180C/160C fan/gas 4 and blind bake the pastry. 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.

4- Increase oven to 220C/200C fan/gas 7.

5- Create your mix. 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. 

6- 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. 

7- 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.

Tips

Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping?