This classic American dessert makes a hearty seasonal treat. The preparation time is between one and two hours - but you can save time by buying a ready-made shortcrust pastry case.
Pumpkin Pie - serves 8
Ingredients for pumpkin pie
Shortcrust pastry
- 175g flour
- 14g granulated white sugar
- 50ml water
- 113g unsalted butter, cut into small cubes
- 1/2 tsp salt
Pumpkin filling
- 450g pumpkin flesh, cut into chunks
- 2 large eggs plus 1 yolk
- 75g soft dark brown sugar
- 1 tsp ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 275ml double cream
Method for pumpkin pie
Shortcrust pastry
- Combine the flour, salt and sugar in a food processor
- Add the butter gradually and continue to mix
- Slowly add the water and process just until the dough holds together when pinched
- Empty the dough onto a work surface and roll into a ball
- Flatten to make a disk, then cover and refrigerate for 30 one hour
- Place the chilled dough on a lightly floured surface and roll into a circle (about 30cm)
- Fold in half and transfer to a pie pan
- Trim the pastry to the edge of the pie pan
Pumpkin pie
- Pre-heat oven to 180C/350F/Gas 4
- Steam the pumpkin then press in a coarse sieve to extract any excess water
- Whisk the eggs and yolk together in a bowl
- Place the sugar, spices and the cream in a pan and bring to simmering point while lightly stirring
- Pour the mixture over the eggs and whisk
- Add the pumpkin pureé and continue to whisk
- Pour the filling into the pastry case and bake for 35-40 minutes
- Place on a cooling rack and serve chilled
Tips for making pumpkin pie
- Leftover pastry can be used for decorations (e.g. leaves or pumpkins)
- You'll know the pie is ready when it has puffed round the edges but remains slightly wobbly at the centre
- Whisk some maple syrup into whipped cream to serve on the side
