This dessert with a spiced, pumpkin based custard filling is perfect for this time of year when pumpkins are in season. Pumpkin pie is traditionally prepared in the USA for thanksgiving celebrations in the fall.
750g Pumpkin, deseeded and cut into chunks
350g Sweet, shortcrust pastry
Plain Flour, for dusting
140g Caster sugar
1 tsp Salt
1 tsp Cinnamon
Fresh Nutmeg, grated
2 Eggs, beaten
25g Butter, melted175ml Milk
1 tbsp Icing sugar
Place the pumpkin in a large saucepan with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until the pumpkin is tender. Drain and leave to cool.
Pre heat the oven to 180c/gas 4.
Roll out the pastry on a lightly floured surface and use it to line a 22cm loose bottomed tart tin. Chill for 15 minutes then line the pastry with baking parchment and baking beans. Bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until the base is pale golden and biscuit. Remove from the oven and allow to cool slightly.
Increase oven temperature to 220c/gas 7.
Push the cooled pumpkin through a sieve into a large bowl and set aside.
Meanwhile combine the sugar, salt, nutmeg and half of the cinnamon. Mix in the beaten eggs, melted butter and milk then add the pumpkin puree and stir well. Pour into the tart case and cook for 10 minutes. Reduce the oven temperature to 180c/gas 4 and continue to bake for 35-40 minutes until the filling has just set. Leave to cool before removing from the tin.
Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled with cream.
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