Recipe: Pumpkin pie

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

United Kingdom - Excite Network Copyright ©1995 - 2022