Pumpkin pie is perfect for this time of year and shows off how versatile pumpkin can be when in season! Smaller pumpkins have a much better flavour for making the purée than the larger ones we carve for decorations, but if you can’t find any of the small varieties butternut squash is a great substitute.
- 750g/1lb 10oz pumpkin (or butternut squash) peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- Plain flour, for dusting
- 140g light muscovado sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 ½ tsp cinnamon
- 2 eggs, beaten
- 25g melted butter
- 175ml milk
- 1 tbsp icing sugar
Heat the oven to 180°C/160°C fan/gas 4. Place the chunks of pumpkin on a roasting tray with 1 tbsp oil and roast for 30 minutes, or until tender. Remove and let cool.
Grease your 22cm loose-bottomed tart tin. Roll out your pastry on a lightly floured surface, then gently place into the tin, leaving an overhang of pastry. Line the pastry with baking parchment and baking beans, baking for 15 minutes. Remove the beans and paper, cooking for a further 10 minutes until the base is pale golden and biscuit-like. Remove from the oven and allow to cool.
Increase oven temperature to 220°C/200°C fan/gas 7.
Push the cooled pumpkin through a sieve into a large bowl to form a smooth purée. 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.
Trim the overhang from the tart edges neatly before pouring the filling into the tart shell and cooking for 10 minutes. Reduce the temperature to 180°C/160°C fan/gas 4 and then continue to bake for 35-40 mins until the filling has just set.
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 with freshly whipped cream – you can sweeten the cream with 1 tsp of maple syrup if you like!