How to make Pumpkin Pie recipe

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Grease a flan dish with butter.

Cut a circle of greaseproof paper and place it in the flan dish.

Tuck the pastry into the flan dish using fingers.

Trim the edges of the pastry with a knife.

Cut another circle of greaseproof paper for blind baking.

Place the second circle on top of the pastry and add seeds to weigh it down.

Blind bake the pastry for 15 minutes.

Cut the pumpkin carefully in half.

Scoop out the seeds and stringy parts of the pumpkin with a spoon.

Place the pumpkin halves cut-side down and slice into strips.

Peel the outer rind off the pumpkin strips with a smaller knife.

Remove the blind-baked pastry from the oven and let it cool.

Drain the seeds and paper from the pastry.

Return the pastry to the oven for another 10 minutes to brown.

Cut the peeled pumpkin into chunks and cover with boiling water.

Simmer the pumpkin chunks for about 15 minutes until tender.

Drain the pumpkin and mash until fine puree.

Set the pumpkin puree aside to cool in a jug.

Melt butter in a pan and mix it with the castor sugar, salt, nutmeg, and cinnamon.

Add the milk and egg mixture to the melted butter and sugar, mixing well.

Spoon in the cooled pumpkin puree and mix until combined.

Spoon the filling into the pastry case.

Bake the filled pastry in the oven for 10 minutes at gas mark 7.

After 10 minutes, check the filling; it should have a gentle wiggle on top.

Remove the pie from the oven and let it cool.

Dust the pie with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens