Pumpkin pie recipe | Good Food

1 lb 10 oz pie pumpkin
or butternut squash, peeled, deseeded and cut into chunks
12 oz sweet pie crust
plain flour
for dusting
scant ¾ cup superfine sugar
½ tsp salt
½ tsp freshly ground nutmeg
1 tsp ground cinnamon
2 eggs
beaten
2 tbsp butter
melted
¾ cup whole milk
1 tbsp powdered sugar

Method

step 1
Put the pumpkin in a large pan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin well until completely dry. Cool.
step 2
Heat the oven to 450F/gas 4. Roll out the crust on a lightly floured surface and use it to line a 8.5in loose-bottomed tart pan. Refrigerate for 15 mins. Line the pastry with parchment paper and baking beads, then bake for 15 mins. Remove the beads and paper, and cook for a further 10 mins until the base is pale golden. Remove from the oven and cool slightly.
step 3
Turn the oven up to 425F/gas 7. Push the cooled pumpkin through a sieve into a large bowl, or blend to a purée using a hand blender. 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 this into the pie shell and cook for 10 mins, then reduce the temperature to 425F/gas 4. Continue to bake for 35-40 mins until the filling has just set.
step 4
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the powdered sugar and dust over the pie. Serve cold.