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pumpkin pie on a wooden serving board.
cookingwithmykids

Pumpkin pie

Pumpkin pie is a classic American dessert. With a delicious flaky pastry filled with a smooth, rich spiced pumpkin filling it's the perfect autumnal treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 161
Ingredients Equipment Method

Ingredients
  

  • 350 g shortcrust pastry or a pastry case
For the filling
  • 450 g pumpkin puree
  • 180 g light brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon mixed spice
  • 3 eggs
  • 200 ml double/whipping/heavy cream

Equipment

  • Digital scales
  • Measuring cups
  • Palette knife
  • Rolling pin
  • 23cm loose bottomed tin
  • Pie dish

Method
 

Make the pastry base
  1. Start by preparing the base and sides of a 23cm loose bottomed flan tin by greasing the base and sides with butter.
  2. Roll the pastry out on a lightly floured work surface until is a large circle about 3mm thick. If you need to, turn the pastry 90 degrees between rolls so that you roll it out evenly. To stop the pastry from tearing when its larger and thinner roll it around your rolling pin before rotating it to support it.
  3. Use your rolling pin to help pick up your pastry and transfer it to your prepared tin. Press the pastry into the tin being careful not to rip it. If you have a little bit of extra pastry, roll it into a ball and use that to press the pastry down and into the case.
  4. Cover the tart base in cling film and pop it in the fridge for 20-30 minutes.
Blind bake the pastry base
  1. While your pastry base chills preheat your oven to 180C / 170C Fan / 350F
  2. Trim the excess pastry leaving a little sticking out over the top then line the pastry base with baking paper and fill it with baking beans.
    Bake the pastry base for 8 minutes, then take it out of the oven and carefully remove the baking beans and baking paper.
  3. Pop the pastry case back in your oven and bake it for a further 5 minutes. The base at this point should look golden and dry.
    Remove it from the oven and set it aside to cool a little.
  4. Reduce the oven temperature to 170C / 150C Fan / 340F
Prepare the pumpkin puree
  1. Peel and cut your squash/pumpkin into pieces. Boil it until it has softened, then either mash, sieve or whiz it up with a blender until it is nice and smooth. Set it aside to cool while you make the rest of the filling.
Make the pumpkin pie filling
  1. Measure out the sugar and spices and add them to a mixing bowl.
  2. In a measuring jug measure out the cream. If you have digital scales, the best way of being really accurate is to use the ml setting. Crack the egg into a small bowl then add it to your milk.
    Whisk the egg into the cream, then pour it into your mixing bowl.
  3. Stir the egg/cream mixture into your sugar and spices until they are well combined.
  4. Finally add the cooled pureed pumpkin. Stir it in so it is well mixed in.
Bake the pumpkin pie
  1. Carefully pour the pumpkin pie filling into your baked pastry case.
  2. Bake your pumpkin pie for 50-60 minutes. It's ready when the filling has browned and risen a little. It should have a little bit of a jiggle to it in the middle but be baked enough that the whole filling doesn't wobble.
  3. Remove it from the oven, leave to cool slightly. If you've used a loose bottomed tart tin, remove the pumpkin pie from the tin and set it on a serving plate, otherwise just serve and enjoy.