This pumpkin 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.
What does pumpkin pie taste like?
Pumpkin pie has a fruity, starchy-sweet flavour, from the pumpkin blending in with the sweetness of the golden caster sugar. You should also be able to smell the sweet fragrance of cinnamon and ground ginger.
Preheat your oven to 200°C (180°C fan) gas mark 6.
Step 2
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).
Ingredients for this step
Plain flour(275g)
Unsalted butter (softened)(190g)
Step 3
Add the light muscovado sugar and pulse a couple of times (or stir) to combine.
Ingredients for this step
Billington's Unrefined Light Muscovado Sugar(60g)
Step 4
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.
Ingredients for this step
Egg yolk(1)
Step 5
Bring pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes.
Step 6
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.
Step 7
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.
Step 8
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.
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.
Step 9
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.
Ingredients for this step
Large free range egg(s)(2)
Billington's Unrefined Golden Caster Sugar(140g)
Nielsen-Massey Vanilla Bean Paste(1 tsp)
Step 10
Next, stir the pumpkin puree in gently and lastly the evaporated milk, keeping the mixture aerated.
Ingredients for this step
Pumpkin puree (tin)(275g)
Evaporated milk(200ml)
Step 11
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.
Step 12
Leave to cool completely, slice and serve with vanilla ice- cream, whipped double cream or crème fraiche if desired.
Ingredients
MetricImperial
For The Pastry
275gPlain flour
190gUnsalted butter (softened)
60gBillington's Unrefined Light Muscovado Sugar
1Egg yolk
For The Filling
2Large free range egg(s)
140gBillington's Unrefined Golden Caster Sugar
1 tspNielsen-Massey Vanilla Bean Paste
2 tspGround cinnamon
1/2 tspMixed spice
1/2 tspGround ginger
PinchGround nutmeg
275gPumpkin puree (tin)
200mlEvaporated milk
Utensils
9in deep fluted flan tin
Food processor
Baking beans (or uncooked rice)
Baking parchment
Nutritional information per 139g serving
Energy 482cal
Fat 25g
of which Saturates 15g
Carbohydrates 55g
of which Sugars 30g
Protein 8.3g
Salt 0.2g
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
