Pumpkin pie

By Drum Digital
14 July 2014

This sweet cinnamon-flavoured pie is an American tradition in the colder months – particularly at Thanksgiving.

Serves 6

Preparation: 10 min

Cooking: 1 hour

750 g pumpkin or butternut chunks

350 g shortcrust pastry

flour for dusting

250 ml (1 c) caster sugar

2 ml (½ t) salt

2 ml (½ t) ground nutmeg

5 ml (1 t) ground cinnamon

2 eggs, whisked

25 g butter, melted

180 ml (¾ c) milk

Preheat the oven to 180 °C.

  1. Put the pumpkin or butternut in a pot, cover with water and bring to the boil over medium heat. Reduce the heat and simmer for 15 minutes or until cooked. Drain and cool.
  2. Roll out the pastry on a lightly floured surface and use it to line a 20 cm loose-bottom baking tin.
  3. Line the pastry with baking paper and fill with dried beans or rice.
  4. Bake for 15 minutes.
  5. Remove the beans or rice and bake for a further 5 minutes or until the base is pale golden. Set aside to cool.
  6. Purée the pumpkin or butternut in a blender until smooth.
  7. In a small bowl mix the sugar, salt, nutmeg and half the cinnamon.
  8. In a large bowl beat the eggs, butter and milk together, add the pumpkin or butternut purée and stir to combine. Pour into the pastry case and bake for 45 minutes or until the filling has set.
  9. Cool and remove from the tin. Dust with the remaining cinnamon.

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