Pumpkin Pie Recipe
1lb 10oz/750g pumpkin or butternut squash flesh, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour for dusting
½ teaspoon salt
½ teaspoon fresh rated nutmeg
1 teaspoon cinnamon
2 eggs, beaten
25g melted butter
1 tablespoon icing sugar
Place the pumpkin in a large pan and cover with water, bring to the boil and simmer for 15 mins until tender. Drain and set aside to cool.
Pre-heat the oven to 180°C/160°C Fan/Gas 4.
Roll out the pastry on a lightly floured surface and line a 22 cm loose bottomed flan tin. Place the lined tin in the fridge to rest for 15 mins. Place a circle of greaseproof paper in the tin and cover with baking beans. Bake for 15 mins. Remove the paper and beans and return to the oven for a further 10 mins. Remove from the oven and leave to cool slightly.
Increase the heat to 220°C/200°C fan/Gas 7.
Push the cooled pumpkin through a sieve and into a large bowl. In another bowl mix the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, next add the pumpkin purée and stir in well. Pour into the pie case and place in the oven for 10 mins before reducing the temperature to 180°C/160°C fan/Gas 4.
Continue the baking for a further 35-40 mins until the filling is set. Leave to cool before removing from the baking tin. Combine the remaining cinnamon with the icing sugar and dust over the top before serving.
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