Pumpkin Pie
Recipes ·Pumpkin pie is a classic American dessert, especially popular around Thanksgiving. This version is simple and old-school: steam fresh pumpkin, mash it smooth, mix with eggs, sugar, milk and warm spices, then bake in a shortcrust case until just set.
Ingredients
- 0.5 kg pumpkin
- 200 g shortcrust pastry
- 2 eggs, beaten
- 100 g caster sugar
- 60 ml milk
- Pinch ground nutmeg
- Pinch ground ginger
- 10 ml ground cinnamon
- To serve: cream (optional)
Method
- Cut the pumpkin into pieces, scoop out the seeds and any stringy interior, then remove the skin.
- Steam the pumpkin pieces between two plates set over a pan of boiling water until tender (15–20 minutes), then drain thoroughly.
- Mash well with a fork, or purée in a blender until smooth.
- Roll out the pastry and use it to line a 20 cm flan case or deep pie dish; trim and decorate the edges.
- Beat the eggs with the sugar. Add the pumpkin, milk and spices, then mix until well blended.
- Pour the filling into the pastry case. Bake at 220°C for 15 minutes, then reduce the oven to 180°C and bake for a further 30 minutes, or until the filling is set.
- Serve warm, with cream if you like.