Pumpkin Pie

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• Natalie

  30 October 2011

  Natalie rated and commented on this recipe

  

  Have never had or tried pumpkin pie before, I found that this tart although lovely, tasted like baked egg custard. The nutmeg seemed to overpower everything, and I couldn't even taste the cinnamon (or ginger which I also included). Really lovely dish, but either hold back on the nutmeg or add more cinnamon!

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• PanClanger

  30 October 2011

  PanClanger rated and commented on this recipe

  

  Just made this (like Natalie I'm a pumpkin pie virgin) and I am really impressed. I added plenty of cinnamon as well as the nutmeg, plus a half teaspoon of ground ginger and a pinch of allspice, and found the result beautifully spicy and warming. The other change I made was to use a mixture of caster sugar, dark and light muscovado sugars, which I think will have lifted the overall flavour a bit. I had a little excess filling which didn't fit in the pastry case and I baked this alongside the pie in a small baking dish. No one could help dipping into this while it was still hot! I have looked at other pumpkin pie recipes which often seem to include double cream so I am pleased with this one which tastes amazing made with milk (and I used skimmed milk), thus saving a few fat-calories. A lovely recipe!

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• jo62

  30 October 2011

  jo62 rated and commented on this recipe

  

  Like everyone else so far this was my first taste of pumpkin pie. I also thought it tasted quite like a spiced egg custard but I did enjoy it despite initial reservations. I had no problem tasting the cinnamon but I did put plenty in with the icing sugar to dust over before serving.

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• Martin

  06 December 2011

  Martin rated and commented on this recipe

  

  I made this last night for dessert and it was absolutely delicious and went down very well with the wife (and myself!). It was so simple and effortless to bake. I followed the recipe with the exception of only using 450g of pumpkin and 240g shortcrust pastry. It was my first attempt at making a pie and was so pleased with how it looked once I took it out from the oven and it smelled really wonderful and fragrant, full of spices. I found that there was enough flavour of the pumpkin coming through and I would definitely bake this again. Can't wait for later to have some more tonight.

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• min

  09 April 2012

  min commented on this recipe

  used butternut squash for this, tastes just as good.

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http://www.bbcgoodfood.com/recipes/1742633/

http://www.bbcgoodfood.com/recipes/1742633/

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Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour , for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg , grated
• 1 tsp cinnamon
• 2 eggs , beaten
• 25g butter , melted
• 175ml milk
• 1 tbsp icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour , for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg , grated
• 1 tsp cinnamon
• 2 eggs , beaten
• 25g butter , melted
• 175ml milk
• 1 tbsp icing sugar

PER SERVING

357 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 7g, fibre 2g, sugar 27g, salt 0.65 g

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