Pumpkin Pie

Cook

1. 🥄Place the pumpkin in a large saucepan, cover with water and bring to the boil.
2. 🔥Cover with a lid and simmer for 15 mins or until tender.

Steps

1. 🔥Drain pumpkin; let cool.
2. 🧂Heat oven to 180C/160C fan/gas
3. 🍳Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
4. 🫇Chill for 15 mins.

Cook

1. 🧂Line the pastry with baking parchment and baking beans, then bake for 15 mins.
2. 🍳Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.

Steps

1. 🍳Remove from the oven and allow to cool slightly.
2. 🫇Increase oven to 220C/200C fan/gas
3. 🍽️Push the cooled pumpkin through a sieve into a large bowl.

Prepare

1. 🫇In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon.
2. 🍽️Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.

Cook

1. 🍽️Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas
2. 🌿Continue to bake for 35-40 mins until the filling has just set.

Steps

1. 🌿Leave to cool, then remove the pie from the tin.

Prepare

1. ✨Mix the remaining cinnamon with the icing sugar and dust over the pie.

Serve

1. 🥄Serve chilled.