United States · dessert

Pumpkin Pie

Name: Pumpkin Pie
Yield: 4 servings
Cuisine: United States
Ingredients: 750g Pumpkin; 350g Shortcrust Pastry; Dusting Plain Flour; 140g Caster Sugar; ½ tsp Salt; ½ tsp Nutmeg; 1 tsp Cinnamon; 2 Beaten Eggs; 25g Butter; 175g Milk; 1 tblsp Icing Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Pumpkin750 g
Shortcrust Pastry350 g
Plain Flour
Caster Sugar140 g
Salt½ tsp
Nutmeg½ tsp
Cinnamon1 tsp
Eggs2
Butter25 g
Milk175 g
Icing Sugar1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
3
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. 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. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

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