Pig Guide recipe: Pumpkin Pie
Carving up a pumpkin in readiness for the impending Halloween shenanigans? Ditch the trickery and go full-on treat with a Pig Guide Pumpkin Pie…
Ingredients (makes one large pie, serves 6-8)
750g pumpkin, peeled, deseeded and cut into chunks
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml whole milk
1 tbsp icing sugar
350g sweet shortcrust pastry (shop bought is fine!)
Put the pumpkin chunks in a large saucepan, cover with water, bring to the boil and allow to simmer for around 15-20 minutes, until just tender. Drain well and allow to cool in the colander.
Roll the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed or springform tart tin. Allow to chill for 15 mins while you heat the oven to 180C/160C fan/gas 4.
Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale golden. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Mash the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon with the beaten eggs, melted butter and milk. Stir well, then add the pumpkin purée and mix all the ingredients together until well combined.
Pour the mixture into the pastry case and cook for 10 mins before reducing the heat to 180C/160C fan/gas 4 and baking for a further 35-40 mins until the filling has just set.
Allow the pie to cool, remove from the tin, mix the remaining cinnamon with the icing sugar and use it to dust the top of the pie. Serve chilled with double cream or ice cream.