Pumpkin Pie
A classic American pumpkin pie with a buttery shortcrust tart shell and a spiced pumpkin custard filling, finished with a cinnamon dusting.
Pasos
- 1
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain pumpkin; let cool.
- 2
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 minutes. Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- 3
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.
- 4
Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 minutes until the filling has just set.
- 5
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.
