With its rich, spiced filling and buttery pastry, pumpkin pie captures the essence of the season, letting the well-loved winter squash take the centre stage. Using either pumpkin or butternut squash, this recipe is both simple and satisfying, making eight servings to share, or simply save for later. Sharing this indulgent spiced treat , BBC Good Food stated: “Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat .
” The website also recommends swapping the icing sugar for a meringue topping for an even more impressive result. When made according to instructions, this pie bakes in one hour and 30 minutes. Pumpkin pie recipe 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks 350g sweet shortcrust pastry plain flour, for dusting 140g caster sugar Half tsp salt Half tsp fresh nutmeg, grated One tsp cinnamon Two eggs, beaten 25g butter, melted 175ml milk One tbsp icing sugar Place the pumpkin in a large pot, cover it with water, and bring it to a boil.
Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until it becomes tender. Drain the pumpkin and allow it to cool. Preheat the oven to 180°C (160°C for fan ovens) or gas mark 4.
Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottom tart pan. Chill for 15 minutes. Line the pastry with baking parchment and fill it with baking beans, then bake for 15 minutes.
After that, remove the beans a.
