You will need:
- 850 g pumpkin, chopped
- 350 ml cream
- 190 g brown sugar
- Half tsp salt
- 3 eggs and 1 egg yolk
- 1 tsp cinnamon
- quarter tsp nutmeg
- quarter tsp allspice
- the zest of 1 lemon
- 1 short-crust pastry base, ready made
Step 1:
Set the temperature to 180ºC or gas mark 4
Step 2:
Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).
Step 3:
Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.
Step 4:
Place the pie mold in the oven with the pumpkin and bake for 20 minutes.
Step 5:
When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.
Step 6:
Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.
Step 7:
In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.
Step 8:
Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.
Step 9:
When the pie is fully cooked remove it from the oven and allow it to cool and set.
Step 10:
The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.
- 850 g pumpkin, chopped
- 350 ml cream
- 190 g brown sugar
- Half tsp salt
- 3 eggs and 1 egg yolk
- 1 tsp cinnamon
- quarter tsp nutmeg
- quarter tsp allspice
- the zest of 1 lemon
- 1 short-crust pastry base, ready made
Step 1:
Set the temperature to 180ºC or gas mark 4
Step 2:
Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).
Step 3:
Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.
Step 4:
Place the pie mold in the oven with the pumpkin and bake for 20 minutes.
Step 5:
When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.
Step 6:
Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.
Step 7:
In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.
Step 8:
Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.
Step 9:
When the pie is fully cooked remove it from the oven and allow it to cool and set.
Step 10:
The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.
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