Recipes Pastries, Pies & Tart Recipes Sweet Pies Pumpkin Pie Back to Sweet Pies Pumpkin Pie by Juliet Sear Total Time 1h 40m Prep Time 20m Bake Time 1h 20m Serves 4 Skill Level Intermediate Dietary Needs Veg Vegetarian 0 Reviews No ratings yet Share This pumkin pie is a lovely traditional American dish. It's perfect for autumnal evenings and a great way to feed the family something delicious and warming after dinner. Method Preheat your oven to 200°C (180°C fan) gas mark 6. To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour using your fingers). 275g Plain Flour 190g Unsalted Butter (Softened) Add the light muscovado sugar and pulse a couple of times (or stir) to combine. 60g Billington's Unrefined Light Muscovado Sugar Next add the egg yolk and 1 tbsp of the iced water and pulse (or stir with a blunt-ended cutlery knife) until the pastry comes together. Do not over process, or the pastry will be tougher. 1 Medium Free Range Egg(s) Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes. After your pastry has chilled, lightly dust a work surface with plain flour, roll it out to around 3mm thick and line a 9inch deep fluted flan tin with it. Prick the base with a fork and chill for another 30 minutes. Next pop some baking parchment on top of your pastry case, fill it with ceramic baking beans or uncooked rice and bake on a baking sheet for 15 to 20 minutes. Carefully remove the parchment and beans or rice, return the tin to the oven and bake for a further 5 to 8 minutes, or until the pastry is cooked through and golden. Top Tip: Pastry Tips Pastry Tips To avoid a soggy bottom, as soon as you remove it from the oven while scorching hot, brush all over the hot pastry with egg white, this will seal the pastry. Meanwhile, in a large bowl, lightly beat the eggs, golden caster sugar and vanilla using an electric beater until pale and fluffy, about 2 to 3 minutes and then add the spices and whisk again. 2 Large Free Range Egg(s) 140g Billington's Unrefined Golden Caster Sugar 1 tsp Nielsen Massey Vanilla Bean Paste Next, stir the pumpkin puree in gently and lastly the evaporated milk, keeping the mixture aerated. 275g Pumpkin Puree (Tin) 200ml Evaporated Milk Finally, pour the mixture into your cooked pastry case, reduce oven temperature to 180°C (160°C fan) gas mark 4 and return the tart to the oven, baking for 45 to 50 minutes or until the filling feels lightly firm. Leave to cool completely, slice and serve with vanilla ice- cream, whipped double cream or crème fraiche if desired. Let's Bake The easiest way to follow a recipe Bonfire Bakes Celebrity Bakes Comfort Food Halloween Pumpkin Treats Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For The Pastry 275g Plain Flour 190g Unsalted Butter (Softened) 60g Billington's Unrefined Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love. 1 Medium Free Range Egg(s) For The Filling 2 Large Free Range Egg(s) 140g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 1 tsp Nielsen Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 2 tsp Ground Cinnamon ½tsp Mixed Spice ½tsp Ground Ginger pinch Ground Nutmeg 275g Pumpkin Puree (Tin) 200ml Evaporated Milk Utensils 9" Deep Fluted Flan Tin Food Processor Baking Beans (Or Uncooked Rice) Baking Parchment Recipe Alternatives Butternut Squash Pie Butternut Squash Pie Total 1h 25m Serves 6 Skill Easy Diet Rating 5 star rating Eccles Cakes Eccles Cakes Total 48m Serves 20 Skill Intermediate Diet Rating 5 star rating Simple Key Lime Pie Simple Key Lime Pie Total 20m Serves 4 Skill Easy Diet V Rating No ratings yet