RECIPE

Pumpkin Pie

United States · Dessert

Recipe from TheMealDB.

Original recipe source

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DessertUnited StatesGASTROMIZER FIND

TRUSTED EXTERNAL RECIPE · THEMEALDB

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

750g Pumpkin
350g Shortcrust Pastry
Dusting Plain Flour
140g Caster Sugar
½ tsp Salt
½ tsp Nutmeg
1 tsp Cinnamon
2 Eggs, beaten
25g Butter
175g Milk
1 tbsp Icing Sugar

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This recipe came from a trusted external provider. Gastro Mates has reformatted it for easier cooking without changing the source method.

METHOD

STEP BY STEP

STEP 1

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

STEP 2

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

STEP 3

Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

FINISH & SERVE

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

EQUIPMENT

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SWAPS & ADAPTATIONS

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PAIRINGS

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CITRUS SPARKLER

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SIMPLE SEASONAL SALAD

A fresh side adds crunch without fighting the main dish.

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