Pumpkin Pie

Pumpkin Pie



Sweet shortcrust pastry

450g pumpkin, diced into small pieces

2 eggs and 1 egg yolk

75g demerara sugar

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp grated nutmeg

½ tsp ground ginger

½ tsp ground allspice

275ml double cream


Pre-heat the oven to 200C / 400F / Gas mark 6.

Line a 23cm flan tin with the pastry and blind bake for 15-20 minutes. Leave to one side to add the filling.

Place the diced pumpkin on a baking tray, cover with foil and roast until tender for about 25 minutes.

Tip the cooked pumpkin into a press and squeeze to remove and excess water and transfer to a bowl. Once cooled pureé the pumpkin.

In another large bowl whisk the eggs and extra yolk together.

Using a large pan, add the cream, sugar and spices and bring up to a simmer, continuously whisking. Pour the cream, sugar and spice mixture over the eggs and whisk, add the pumpkin and whisk again to combine.

Reduce the oven temperature to 180C / 350F / Gas mark 4 and pour the mixture into the pastry case. Bake in the oven for 35 minutes until cooked.

Serve with cream or ice-cream.  

Products Used:

MasterClass Silver Anodised 23cm Loose Based Tart Tin

MasterClass Deluxe Stainless Steel Potato Ricer and Juice Press

KitchenCraft Manual Puree Maker 

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