Autumn is dawning and instead of dreading the chilly days and long nights, why not celebrate with an evening of baking and something delicious at the end.
Although it may sound savoury pumpkin pie is actually a sweet dessert pie perfectly balanced with autumn spices.
In this recipe we use fresh pumpkin to make a pumpkin puree but this is something you can buy from the shop if you fancy less mess and reducing the time down a little.
For the pastry
- 250g Plain Flour
- 125g Butter cubed
- A pinch of salt
- Cold water
For the filling
- 1 Large egg
- 475g of pumpkin cooked, pureed and cooled
- 300g condensed milk
- 220g caster sugar
- 1/4 tea spoon ground nutmeg
- 3/4 tea spoon ground cinnamon
- 1/2 tea spoon ground ginger
- 1 tea spoon salt
- 1 table spoon of plain flour
Preheat oven to 170 degrees C
1. Prepare the pumpkin if you're using fresh pumpkin and leave aside to cool.
Make the pastry
2. Place the flour and salt in a bowl and add the cubed butter, with your fingers pinch together the ingredients until they resemble breadcrumbs.
3. Gradually add water a table spoon at a time and mix with a knife, when the dough comes together turn out onto the surface and work until smooth.
4. When smooth cool in the fridge while you make the filling.
Make the Filling
5. In a large mixing bowl add the pumpkin puree, condensed milk, sugar, nutmeg cinnamon, ginger, salt and combine. Then add the flour and mix until you have a smooth mixture and leave to one side.
6. Take the dough from the fridge and place onto a lightly dusted surface, roll out and place into the your pie dish. We like to trim the edges and then pinch them to make a nice pattern around that outside of the pastry, but this is optional.
7. Pour the filling mixture into the pastry dish and place onto an oven safe tray. Bake in the oven for 35-40 minutes.
8. Leave to cool slightly before serving or enjoy cold later.