Pumpkin Pie

Pumpkin Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 1 hr, 30 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
357
protein
5g
carbs
45g
fat
18g
saturates
7g
fibre
2g
sugar
27g
salt
0.65g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins 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 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.
  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. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  4. 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.

Recipe from Good Food magazine, November 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
heatherwelsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous success, the whole family enjoyed. I took notes from the comments made and added an extra 1/2 tsp of cinnamon. :) I added an extra touch buy roasting pumpkin seeds and as pie was starting to set, i added them to decorate pie. :)

alicecoppard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely heavenly dessert! I made my own pastry which also worked well and the only change I made to the recipe was using powdered nutmeg instead of the fresh kind which I didn't have any of. Was my first time making pumpkin pie but I will definitely be coming back to this recipe again!

lentonlo's picture

used butternut squash for this, tastes just as good.

dieguezito's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

joannepd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

vivaves's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

natalie_1982's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips