Easy Pumpkin Pie Autumn Recipe
Traditional pumpkin pie with creamy, spiced sweetness and the texture of an egg custard
Equipment
Ingredients
- 1 425g Tin of pumpkin (or 450g cooked mashed pumpkin)
- 150 g Dark Brown Sugar
- 1½ tsp Cinnamon
- ½ tsp Salt
- 1 tsp Ground Ginger
- ½ tsp Nutmeg
- 3 Eggs
- 250 ml Milk
Shortcrust Pastry
- 225 g Plain Flour (or All Purpose)
- ½ tsp Salt
- 100 g Margarine (or 50% butter and 50% lard)
Instructions
- To make the pastry, sift the flour and salt in a bowl, then rub in the margarine until it resembles breadcrumbs. Add enough cold water to form a stiff dough. Press the dough together. Roll out onto a lightly floured surface and place in a greased baking tin 23cm or 25cm. Chill in the freezer for 15 minutes or 30 minutes in the fridge.
- Use any leftover pastry to make shapes, bake for 10 minutes or until golden and leave to cool.
- Preheat the oven to 200℃/fan180℃/400℉/Gas 6.
- In a large bowl, mix the pumpkin with the sugar, cinnamon, salt, ginger and nutmeg. Beat the eggs and milk in a jug and add to the pumpkin mixture stirring well. Pour into the pastry case.
- Bake for 15 minutes then lower the temperature to 180℃/fan 160℃/350℉/Gas 4 and cook for a further 40 minutes or until a knife inserted into the centre comes out clean.
- Cool the pie before serving.
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Calories: 412kcalCarbohydrates: 56gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 87mgSodium: 600mgPotassium: 183mgFiber: 1gSugar: 27gVitamin A: 812IUVitamin C: 0.1mgCalcium: 103mgIron: 2mg
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