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Pumpkin Pie

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Pumpkin Pie

Serves:
 6

Ingredients

  • 250g shortcrust pastry
  • 1 egg white, beaten
  • For the filling
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 500g pumpkin, peeled and cubed
  • 100g dark brown sugar
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • Pinch of ground cloves
  • 350ml double cream

Method

  1. Preheat the oven to 200°C/gas 6. Brush a baking sheet with the oil. Add the pumpkin and roast for 30 minutes, or until very soft. Leave the oven on. Put the pumpkin in a sieve and mash, pushing out as much liquid as possible. Leave in the sieve to drain and cool.
  2. Butter a 25cm pie dish. Roll the pastry into a 30cm circle. Press it gently into the pie dish, folding the edges under. Brush with egg white. Bake for 10-15 minutes but do not let it brown.
  3. Push the pumpkin through the sieve. When the pastry shell is cool, mix the pumpkin purée with the other filling ingredients and pour in. Bake for 50-60 minutes. Cover with foil if the edges become too dark. When the filling is slightly wobbly in the middle, remove to a cooling rack. Serve warm with whipped cream.

Comments and images

Average user rating 4 stars out of 5

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AlexiaD

AlexiaD 09 December 2009 17:06

I have never had pumpkin pie before so cant compare to other recipes but really enjoyed this one. I made my own pastry and added chopped roasted walnuts to the pastry which added nicely to the taste and texture. Make sure that if you put foil on to prevent the pastry browning too much that you take it off 5-10 mins before the end or the top surface does not solidify at all. Would definately recommed - especially served warm with ice cream!

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4 stars out of 5

Average user rating Based on 13 ratings

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This recipe was first published on Waitrose.com in November 2000