Cakes and tarts‎ > ‎

Pumpkin pie

750g pumpkin flesh
350g sweet shortcrust (see Simon's shortcrust pastry)
140g sugar
2 eggs
25g butter
175ml milk

Boil pumpkin until tender, leave to cool. Meanwhile blind bake the pastry in a 22cm dish at 180C for 15 minutes. Bake without cover for a further 10 minutes until base is golden. Beat the eggs then add the sugar, spices and milk. Melt the butter and add to the egg mixture. Blend the pumpkin and mix into the egg mixture. Make sure the pumpkin is cool otherwise this will cook the eggs. Mix well and then pour into the pie crust. Cook the pie at 220C for 10 mins then reduce to 180C and cook for a further 35 minutes or until set. Serve chilled.