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Pumpkin Pie

Pumpkin Pie

Difficulty: Medium, Cook Time: 1 hr. 30 mins, Core Ingredient: Pumpkin, Servings: 8, Calories: 357

Description: A traditional favorite made fuss-free with an easy pat-in-the-pan crust!


  • 750g/1lb 10oz pumpkin or butternut squash, peeled, de-seeded and cut into chunks
  • 350 g sweet short crust pastry
  • Plain flour, for dusting
  • 140 g caster sugar
  • ½ tsp. salt
  • ½ tsp. fresh nutmeg, grated
  • 1 tsp. cinnamon
  • 2 eggs beaten
  • 25 g butter melted
  • 175 ml milk
  • 1 tbsp. icing sugar


 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.

Heat oven to 180C/160C fan. 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. Remove from the oven and allow to cool slightly.

Increase oven to 220C/200C fan. 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 puree and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan. Continue to bake for 35-40 mins until the filling has just set.

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.


Will you try it out in today’s dinner dessert?

Must Read: Recipe of Sicilian Olive Chicken 

A “Chef in Training”, teaching myself how to cook one recipe at a time. I LOVE being in the kitchen and have a great love for good food! I have some amazing taste testers and get a thrill out of perfecting and finding new recipes!

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