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Recipes
Harvest is a wonderful time of year with lots of delicious fresh foods, but it’s also an important time to reduce our food waste. This Halloween, don’t simply throw away the pumpkin flesh after you’ve removed its innards for your jack-o’-lantern! Make this beautifully spiced pumpkin pie for a delicious autumnal treat.
This pie features a beautifully smooth and creamy filling accompanied with a spiced shortcrust base, ready for you to top with some whipped cream and a generous sprinkle of cinnamon. Follow our easy steps to create the entire pie from scratch, including making your own fresh pumpkin puree and spiced shortcrust pastry. Alternatively, for those who simply want a quick dessert to impress your friends, you can use readymade pastry and a tin of pumpkin puree. This is also the perfect option to enjoy pumpkin pie all year round, even when pumpkins are out of season and more difficult to come by.
EQUIPMENT
- Food Processor
INGREDIENTS
Spiced Shortcrust Pastry
- 240 g plain flour
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp salt
- 120 g butter
Pumpkin Filling
- 500 g diced pumpkin or 1 tin of pumpkin puree
- 140 g caste sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp salt
- 2 large free range eggs beaten
- 25 g butter melted
- 175 ml double cream
INSTRUCTIONS
Prepare the pumpkin (skip if using tinned pumpkin puree)
- If you are using the pumpkin flesh you have scooped out when making a jack-o'-lantern, then slice it into small pieces and make sure all the seeds and any skin has been removed.
- Bring a large pan of water to the boil then add the pumpkin and simmer for 15 minutes.
- Drain the pumpkin well and leave until it has completely cooled.
- Add the cooked pumpkin to a food processor and blend until you have a smooth puree.
Making the shortcrust pastry
- Sift the flour, nutmeg and ginger into a bowl, then stir in the salt.
- Dice the butter into cubes and add this to your flour, then rub together with your fingertips until the mixture resembles breadcrumbs.
- Add 2 tbsp of cold water and mix into a dough.
- Turn the dough onto a floured surface and knead gently until the mixture is no longer crumbly.
- Wrap in cling film and refrigerate until you are ready to use it.
Prepare the filling
- Combine the sugar, cinnamon, nutmeg, ginger and salt in a bowl.
- Add the eggs, melted butter and cream to the sugar mixture and mix until it is well incorporated.
- Add the pumpkin puree and stir together until it is all combined.
Making the pie
- Preheat the oven to 180C. Roll out the pastry to about 3mm thick and so that it is large enough to cover your shallow pie dish.
- Roll your dough around a rolling pin as this makes it easier to pick up and place into your pie dish. Gently ease the dough into all the corners of your dish so that it is flat and evenly lined. Prick the the dough all over with a fork to stop air bubbles forming during the bake.
- Line the pie case with baking paper and fill with baking beans then bake for 15 minutes. If you don't have baking beans then you can use dried rice or copper coins to weigh down your pastry.
- Remove the baking paper and beans then continue cooking for a further 7 minutes.
- Once you have removed your pie case from the oven, turn the oven up to 200C.
- Add your pumpkin filling to the pie case and cook for 10 minutes.
- Turn the oven back down to 180C and continue to cook for a further 40 minutes until the filling has set and is firm to touch.
- Allow the pie to cool before removing from the dish, then it is ready to serve with a dusting of icing sugar and cream.Recipe Provided by: Nut Less KitchenInstagram: nutlesskitchen