Recipes
Classic pumpkin pie
America's favourite Thanksgiving dessert, a sweet, lightly spiced pie that's perfect for a winter feast.
America's favourite Thanksgiving dessert, a sweet, lightly spiced pie that's perfect for a winter feast.
(4 votes)
Cook: 2 Hours 45 Mins
Serves: 12
Price: 35p per serving
Nutritional Information
Each 116g serving contains
Energy
1305kj
312kcal
1305kj
312kcal
16%
Fat
20.9g
20.9g
High
30%
30%
Saturates
12.8g
12.8g
Med
64%
64%
Sugars
13.9g
13.9g
High
15%
15%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1125kj/269kcal
Typical energy values per 100g:
1125kj/269kcal
Ingredients
200g plain flour
140g unsalted butter
2 tbsp icing sugar
1 egg yolk, beaten
1/4 tsp vanilla extract
500g pumpkin (or butternut squash), diced
3 eggs
125g soft light brown sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
200ml double cream, plus extra, whipped, to serve
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Blitz the flour, butter and sugar in a processor until fine crumbs form. Add the egg yolk, vanilla and 1 tbsp water, and mix to make a dough that is soft but not sticky. Wrap in cling film and chill for 30 minutes.
2
Put the pumpkin (or squash) in an ovenproof dish and roast for 30 minutes or until soft. Set aside to cool.
3
Roll out the pastry on a floured surface and use to line a loose-bottomed 24cm tart tin. Chill for 15 minutes. Line with baking paper and baking beans or uncooked rice and bake blind for 20 minutes. Remove the beans and bake for 5 minutes more.
4
Purée the pumpkin or squash until smooth. Add the remaining ingredients and blend until smooth. Pour the mixture into the pastry case and bake for a further 45-50 minutes until just set.
5
Remove the pie from the oven and leave to cool in the tin for 10 minutes. Serve with the whipped cream and a sprinkling of freshly grated nutmeg.