Pumpkin Pie
| Prep time: 40 Mins | Cooking Time 40 Mins | Servings: 8 |
Ingredients
- 375g Pumpkin, peeled, deseeded and cut into chunks
- 300g Ready rolled sweet shortcrust pastry
- 70g Caster sugar
- 1 Egg, beaten
- ¼ tsp Salt
- ¼ tsp Nutmeg
- ½ tsp Cinnamon
- 12g Butter, melted
- 90ml Milk
- 1 tsp Icing Sugar
Methods
- Place pumpkin chunks in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes. Drain pumpkin and let it cool.
- Preheat oven to 180°C. Place pastry onto tart tin. Line pastry with baking parchment and baking beans (or in our case – rice) and bake for 15 minutes.
- Remove paper and beans/rice and cook for a further 10 minutes – until base is golden brown. Remove tart from oven and allow to cool.
- Blend pumpkin into a puree. In a separate bowl combine sugar, salt, nutmeg and cinnamon. Mix in beaten eggs, melted butter and milk. Add all mixture to the pumpkin puree and stir to combine.
- Pour pumpkin mixture into tart shell and cook for 30 minutes, until filling has set.
- Remove tart from oven, leave to cool and remove pie from the tin. Dust icing sugar/cinnamon over the pie.
- Serve chilled.