Ok maybe not so healthy, but still, this recipe is delicious and perfect for this time of the year. I also find it easy to make, but I suppose you’ll be the judge of that 😉
So let me start by making a list of the ingredients:
- 500g pumpkin puree
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg (grated)
- 1 tsp cinnamon
- 2 eggs
- 25g butter (melted)
- 175ml milk
- 1 tbsp icing sugar
Now let’s get started.
I usually start with cutting up the pumpkin into small pieces and boiling them in a large saucepan for about 20 minutes until the pieces are tender. Once they are tender, let them cool off.
In the meantime, heat your oven to 180ºC. Roll out the sweet shortcrust pastry (see instructions on how to make it below) on a lightly floured surface and use it to line a tart tin. The dough should have been in the fridge for about 15 minutes prior to rolling it out. Add some baking paper and throw some beans on top of it and put it on top of the pastry as you get ready to put it in the oven to bake for about 15-20 minutes till the base is pale golden a biscuity. Remove from the oven and allow to cool slightly.
In the mean time increase the temp of the oven to about 200 and get started on your pumpkin mix. Since the pumpkin pieces are tender you can easy mash them to make a puree. In a different bowl mix in your sugar, salt, nutmeg, and a bit of the cinnamon. Then, gently mix the eggs (preferably beaten already), melted butter and milk. Now it is time to add the pumpkin puree to this bowl and stir to combine all the ingredients. Now you’re ready to pour the mix into the tart shell and cook for about 15 minutes at 200ºC. After 15 minutes you can reduce the oven temperature to 180ºC and let it bake for another 35-40 minutes, usually until the filling has just set.
The last step is to leave the pie to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie (optional). Served chilled 🙂