Description
A classic homemade pumpkin pie featuring a smooth spiced pumpkin filling nestled in a buttery sweet shortcrust pastry, perfectly balanced with warm cinnamon and nutmeg flavors. This recipe includes a flaky, pre-baked pastry shell topped with a creamy pumpkin purée, baked to set, and finished with a light dusting of cinnamon-iced sugar for an indulgent touch.
Ingredients
Scale
For the Pumpkin Filling
- 750g (1lb 10oz) pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon (divided)
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
For the Pastry
- 350g sweet shortcrust pastry
- Plain flour, for dusting
For Finishing
- 1 tbsp icing sugar
Instructions
- Cook the Pumpkin: Place the peeled and chopped pumpkin in a large saucepan and cover with water. Bring to a boil, then cover with a lid and simmer for 15 minutes or until the pumpkin is tender. Drain well and let it cool.
- Pre-bake the Pastry Shell: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Roll out the sweet shortcrust pastry on a lightly floured surface. Use it to line a 22cm loose-bottomed tart tin. Chill the lined pastry in the fridge for 15 minutes to prevent shrinking. Then line the pastry base with baking parchment and fill with baking beans to blind bake. Bake for 15 minutes, remove the beans and paper, and bake for another 10 minutes until the base is pale golden and biscuit-like. Remove from the oven and allow to cool slightly.
- Prepare the Filling: Increase the oven temperature to 220°C (200°C fan)/Gas Mark 7. Push the cooled pumpkin through a sieve into a large bowl for a smooth purée. In a separate small bowl, mix the caster sugar, salt, grated nutmeg, and half of the cinnamon. Stir in the beaten eggs, melted butter, and milk, then combine this mixture with the pumpkin purée thoroughly.
- Fill and Bake the Pie: Pour the pumpkin filling into the pre-baked pastry shell. Bake at 220°C (200°C fan)/Gas Mark 7 for 10 minutes, then reduce the oven temperature to 180°C (160°C fan)/Gas Mark 4. Continue baking for an additional 35 to 40 minutes until the filling has just set and is firm to the touch.
- Cool and Finish: Remove the pie from the oven and allow it to cool completely. Carefully remove the pie from the tart tin. Mix the remaining cinnamon with the icing sugar and dust evenly over the top of the pie. Serve chilled for the best flavor and texture.
Notes
- For a more indulgent dessert, try topping the pie with a meringue instead of dusting icing sugar.
- The pumpkin can be substituted with butternut squash of the same weight for a similar flavor and texture.
- Ensure the pastry is well chilled before blind baking to prevent shrinking and maintain a crisp base.
- This pumpkin pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a smoother filling, pushing the pumpkin through a sieve is recommended, but you can also use a food processor if preferred.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie, pumpkin dessert, fall dessert, autumn recipe, sweet shortcrust pastry, spiced pumpkin, homemade pie
