Pumpkin pie
- Member recipe by Brandon Coleman
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Serves 8
More effort
Prep: 40 mins
Cook: 1 hr and 30 mins
Plus chilling
A star rating of 4.3 out of 5.165 ratingsRate
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Make our pumpkin pie recipe for an autumnal treat. This classic American dessert features a sweet shortcrust pastry tart filled with lightly spiced squash.
Nut-free
Vegetarian
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Test Kitchen tips for the perfect pumpkin pie:
- We find blind-baking the pastry before adding the filling is a game changer. It helps keep the base crisp and prevents it from becoming soggy once the pumpkin mixture is poured in.
- The pumpkin needs to be really well drained before puréeing it. After cooking, we suggest leaving it in a colander for a little longer if it still looks wet – excess water can leave the filling loose or soggy rather than smooth and creamy.
- If the pumpkin purée still seems watery after blending, you can cook it gently in a saucepan for a few minutes to evaporate some of the excess moisture. This concentrates the pumpkin flavour at the same time, so it's a useful trick for a richer-tasting filling.
- For a more pronounced spiced flavour, you could add a little extra ground ginger or allspice to the filling. Try our version with stem ginger.
- Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping? It adds a lovely texture and makes for a more indulgent finish.
- This pie is perfect for making ahead – it will keep well in the fridge for a couple of days and firms up nicely overnight, so it’s an excellent choice if you’re entertaining and want to get ahead with your dessert. It's delicious either served cold or gently warmed in the oven and served with a dollop of softly whipped cream.
Ingredients
Nutrition
Units:
MetricUS
-
750g/1lb 10oz pumpkin
or butternut squash, peeled, deseeded and cut into chunks
-
350g/12oz sweet shortcrust pastry
-
plain flour
for dusting
-
140g/5oz caster sugar
-
½ tsp salt
-
½ tsp fresh nutmeg
grated
-
1 tsp cinnamon
-
2 eggs
beaten
-
25g/1oz butter
melted
-
175ml/6 fl oz milk
-
1 tbsp icing sugar
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal350
- fat19g
- saturates8g
- carbs38g
- sugars22g
- fibre3g
- protein6g
- salt0.7g
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Method
-
step 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.
-
step 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.
-
step 3
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. 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.
-
step 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
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A star rating of 4.3 out of 5.165 ratings
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