Pumpkin pie – not just for Thanksgiving! Our simple sweet and aromatic version is a comforting pud to serve all through the long autumn and winter months.
For the pastry:
Plain flour for dusting
Sweet shortcrust pastry (pre-made pack)
For the pumpkin filling:
Tinned pumpkin puree
You will also need:
22cm loose-bottomed tart tin
Step 1 of 8
Lightly flour your work surface and rolling pin. Place your pastry on the dusted surface and roll out into a circle about 0.5cm thick.
TIP: Roll from the middle to one end, rotate the pastry 90 degrees and repeat the rolling from the middle and rotating until the pastry is to the desired thickness. If the pastry starts to stick to the rolling pin of work surface, then apply a little more flour.
Step 2 of 8
Carefully lift up the pastry, hanging it over your rolling pin and ease it into the pie tin. Press the pastry into the edges. Chill the pastry base for 20 minutes.
Step 3 of 8
Preheat the oven to 200C, (180C for fan ovens), gas mark 6
Step 4 of 8
Remove the tin from the fridge and trim off the excess pastry from the edges – keep the trimmings as you may need them later. Cut a 28cm circle of baking parchment and crush it into a ball, open it up again, place this into the pie and fill with the baking beans. Place in the oven to blind bake for 15 minutes. The pastry should feel dry and sandy to the touch once it’s ready.
TIP: If you don’t have any baking beans, dried rice or pulses can be used instead! These won’t be fit for consumption after using, but you can pop them in a jar once they’ve cooled down and use for baking again.
Step 5 of 8
Remove the pie from the oven and remove the baking paper filled with the baking beans – they will be very hot so be careful. If there are any holes in your pastry, then patch them up with the saved pastry trimming. Return the pie to the oven for another 4 minutes, until the pastry looks mostly cooked and feels sandy. Set aside to cool.
Step 6 of 8
Reduce the oven temperature to 180˚C, (160˚C for fan ovens), gas mark 4.
Step 7 of 8
In a large bowl, crack in the eggs and whisk together. Add the pumpkin puree, spices and salt, then mix in until combined. Add half the condensed milk and stir until combined, then repeat with the remaining milk.
Step 8 of 8
Pour your pumpkin mixture into the pie crust and bake for 30-35 minutes. It will be ready when it looks set with a wobble still in the centre.
Take the pie from the oven and leave to rest for 20 minutes. Carefully remove the pie from its tin and leave to cool completely. Serve at room temperature with a blob of whipped cream or refrigerate, it will keep for up to two days.
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Prep: 15 mins
Cook: 90 mins