The perfect dessert for the autumn months. What you are unlikely to be unaware of, is the perfect partnership between pumpkin pie and whiskey!
PREP TIME 40 minutesCOOK TIME 1 hour 30 minutesMAKES 8
Ingredients
750g of pumpkin, deseeded and cut into chunks
350g of sweet shortcrust pastry
Plain flour
140g of caster sugar
½ teaspoon of salt
½ teaspoon of nutmeg
1 teaspoon of cinnamon
2 eggs
25g of butter
175ml of milk
1 tablespoon of icing sugar
Preparation method
Start by placing the pumpkin into a large saucepan, cover with water before bringing the pan to the boil. Cover the pan with a lid before leaving to simmer for around 15 minutes or until the pumpkin has begun to turn tender. Once tender, drain the pumpkin and leave to cool.
Preheat the oven to 180°C. On a lightly floured surface, roll out the pastry, before placing into your chosen tart tin. Place the tin with the pastry into the fridge briefly to chill. After the pastry has chilled, place baking paper onto the pastry, before evenly covering with the baking weights and placing into the oven to bake for around 15 minutes. Remove the tin from the oven and remove the baking paper and the weights, before cooking the pastry for a further 15 minutes. Remove from the oven and leave to cool.
Increase the temperature of the oven to 220°C.
Take the pre-cooked pumpkin and sieve into a large mixing bowl. In a separate smaller bowl, combine the sugar, salt, nutmeg and half the cinnamon together before mixing in the beaten eggs, melted butter and the milk. Mash the cooked pumpkin to create a puree before adding to the sugar and egg mix and stir. Pour the mixture into the prepared tart tin before placing into the oven to cook for around 10 minutes before reducing the temperature to 180°C to bake for 35- 40 minutes or until the filling has begun to set.
Remove the pie from the oven and leave to cool. While the tart is cooling, mix together the cinnamon and the icing sugar before dusting over the pie before serving.
