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Nutrition: per serving

  • kcal350
  • fat19g
  • saturates8g
  • carbs38g
  • sugars22g
  • fibre3g
  • protein6g
  • salt0.7g

Method

  • 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 or blend to a puree in a food processor. 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.

  • step 4

    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.

RECIPE TIPS
TRY

Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping?

IS PUMPKIN HEALTHY?

Pumpkin is rich in vital vitamins and minerals. Discover what makes pumpkin so good for you by reading our guide to the health benefits of pumpkin, plus the best healthy pumpkin & squash recipes.

Recipe from Good Food magazine, November 2011

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Comments, questions and tips (116)

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Overall rating

A star rating of 4.3 out of 5.140 ratings

smaxsx6778483

Pastry edges caught so I had to trim those off. Quite sweet, I'd reduce the sugar a little bit. Quite nice apart from that.

dbv078583844

the more sugar the better

smaxsx6778483

question

You end up with quite a small amount of pumpkin puree after cooking and seiving. Is that correct?

olivialambdin01325

question

What cooking times would you suggest if you were making mini pies in a cupcake tin?

dippy.3244645

question

I have pumpkin purée (homemade) not raw pumpkin to use, would it still need to be 750g or less?

Gemmika

I want to know the same. I’m trying one tin and will see how that goes.

dippy.3244645

question

Can nutmeg from a jar work? If so how much?

SubtropicalSealouse

I used 1 tablespoon and mine came out fine

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