American · Dessert
Pumpkin Pie
A classic autumn dessert featuring smooth pumpkin filling spiced with cinnamon and nutmeg in a crisp pastry shell. This traditional American pie is perfect for fall celebrations and holiday gatherings.
The Method
Instructions
First things first, grab your pumpkin and cut it into chunks if it isn't already. Pop those pieces into a large saucepan and pour in enough water to cover them completely. Place the pan over a medium high heat and bring the water to a gentle boil. Once boiling, cover the pan with a lid and let the pumpkin simmer gently for about 15 minutes, or until you can easily pierce it with a fork and it feels tender. When it's ready, carefully drain off the water and set the pumpkin aside to cool down. This step softens the pumpkin perfectly for a smooth, creamy filling.
While the pumpkin is cooling, go ahead and preheat your oven to 180 degrees Celsius (or 160 degrees if you have a fan oven, or gas mark 4) . Lightly flour your work surface to stop the pastry from sticking, then roll out your shortcrust pastry until it's about the right size to line a 22cm loose bottom tart tin. Press the pastry gently into the tin, making sure it fits snugly into the corners and up the sides. Once your pastry shell is formed, pop it into the fridge for about 15 minutes to chill. This will help it hold its shape and prevent shrinking while baking.
After chilling, grab a piece of baking parchment and place it over the pastry. Fill the lined tart shell with baking beans or any other baking weights you have. This is called blind baking and it prevents the pastry from puffing up or becoming soggy. Place the tin in the oven and bake for 15 minutes. Then carefully take out the baking beans and parchment, and return the tart to the oven to bake for another 10 minutes. You want the base to turn a lovely pale golden color and feel a bit biscuity to the touch. Once done, take it out of the oven and leave it to cool slightly so it's ready for that luscious pumpkin filling.
Now, turn up the heat on your oven to 220 degrees Celsius (or 200 degrees for a fan oven, gas mark 7) . While the oven is heating, push the cooled pumpkin through a sieve into a big mixing bowl. This will give you a smooth, silky puree that will make your filling so creamy. In a separate bowl, mix together the caster sugar, a pinch of salt, the nutmeg, and half of your cinnamon. Beat in the eggs, melted butter, and milk until everything is combined nicely. Pour this mixture into your pumpkin puree and stir it all together until smooth and well blended.
Pour the pumpkin filling into your pre baked tart shell, spreading it out evenly. Pop the tart back into the hot oven and bake for 10 minutes at the higher temperature. Then, reduce the oven to 180 degrees Celsius (160 degrees for fan oven, gas mark 4) and continue baking for another 35 to 40 minutes. You're aiming for the filling to just set, so it might still have a slight wobble in the middle when you jiggle the tin. That's perfect!
Once baked, let your pumpkin pie cool down completely. When it's cool, carefully remove the pie from the tin. For a lovely finishing touch, mix the remaining cinnamon with the icing sugar and dust it generously over the top of the pie. This adds a sweet, spicy hint that makes each bite extra special. Serve your pumpkin pie chilled, and enjoy the cozy flavors of fall in every slice!
While the pumpkin is cooling, go ahead and preheat your oven to 180 degrees Celsius (or 160 degrees if you have a fan oven, or gas mark 4) . Lightly flour your work surface to stop the pastry from sticking, then roll out your shortcrust pastry until it's about the right size to line a 22cm loose bottom tart tin. Press the pastry gently into the tin, making sure it fits snugly into the corners and up the sides. Once your pastry shell is formed, pop it into the fridge for about 15 minutes to chill. This will help it hold its shape and prevent shrinking while baking.
After chilling, grab a piece of baking parchment and place it over the pastry. Fill the lined tart shell with baking beans or any other baking weights you have. This is called blind baking and it prevents the pastry from puffing up or becoming soggy. Place the tin in the oven and bake for 15 minutes. Then carefully take out the baking beans and parchment, and return the tart to the oven to bake for another 10 minutes. You want the base to turn a lovely pale golden color and feel a bit biscuity to the touch. Once done, take it out of the oven and leave it to cool slightly so it's ready for that luscious pumpkin filling.
Now, turn up the heat on your oven to 220 degrees Celsius (or 200 degrees for a fan oven, gas mark 7) . While the oven is heating, push the cooled pumpkin through a sieve into a big mixing bowl. This will give you a smooth, silky puree that will make your filling so creamy. In a separate bowl, mix together the caster sugar, a pinch of salt, the nutmeg, and half of your cinnamon. Beat in the eggs, melted butter, and milk until everything is combined nicely. Pour this mixture into your pumpkin puree and stir it all together until smooth and well blended.
Pour the pumpkin filling into your pre baked tart shell, spreading it out evenly. Pop the tart back into the hot oven and bake for 10 minutes at the higher temperature. Then, reduce the oven to 180 degrees Celsius (160 degrees for fan oven, gas mark 4) and continue baking for another 35 to 40 minutes. You're aiming for the filling to just set, so it might still have a slight wobble in the middle when you jiggle the tin. That's perfect!
Once baked, let your pumpkin pie cool down completely. When it's cool, carefully remove the pie from the tin. For a lovely finishing touch, mix the remaining cinnamon with the icing sugar and dust it generously over the top of the pie. This adds a sweet, spicy hint that makes each bite extra special. Serve your pumpkin pie chilled, and enjoy the cozy flavors of fall in every slice!
Pairs Well With
