Now that Halloween is over, what are you going to do with your pumpkins? Why, turn them into a gorgeous Pumpkin Pie of course! You can use any pumpkins, or squash, the carving pumpkins may need more sugar as they tend to be less sweet.
- 750g pumpkin or butternut squash, peeled, deseeded and cut into chunks (buy ready prepared squash from Sainsbury’s if you have no pumpkins!)
- 350g sweet shortcrust pastry (or cheat with Sainsbury’s dessert pastry!)
- Flour for rolling out
- 140g caster sugar
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk or 50ml single cream if mixture watery
- Cook the pumpkin/squash either a. roast it in the oven for 40 mins, b. simmer in water for 15 mins, or c. microwave for 5 mins. Methods b. and c. may result in a more watery squash so in this case reduce the amount of milk used (or use cream). Leave to cool then sieve and whizz in a food processor.
- Heat oven to 180C. Roll out the pastry on a lightly floured surface and use it to line a 22cm pie dish. 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.
- Combine the sugar, salt, nutmeg and cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the food processor and whizz until smooth and combined. Pour into the tart shell and cook for 45 mins until the filling has just set (may take slightly longer).
- Serve slightly warm, dusted with a little cinnamon and a big dollop of creme fraiche or double cream.
Do you have a favourite pie recipe?