Are you carving pumpkins this Halloween? Tried of not knowing what to do with the flesh? Then this is for you!
Our easy pumpkin pie is one of the easiest pie recipes that we have in the Greenwichmums Cookbook. It’s full of Autumn flavour and really easy to follow, especially if you have never tried anything like this before. Why not add a dash of Amoretto to some whipped cream to serve with the pie adding an adults-only twist! Go on after all that baking, you deserve it!
Ingredients
You will need
- 750g of pumpkin or butternut squash, peeled, deseeded and cut into chunks
- large flan case or 8 smaller single cases
- 140g caster sugar
- ½ tsp sea salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten or egg replacer
- 25g butter, melted or vegan alternative
- 175ml milk or vegan alternative
- 1 tbsp icing sugar
Method
STEP 1 Place the pumpkin in a large saucepan, cover with water and bring to the boil. Then cover and simmer for 15 mins or until your pumpkin is tender. Drain pumpkin; let cool.
STEP 2 Heat oven to 220C/200C fan/gas 7
STEP 3 Mash the cooled pumpkin and pop into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the mashed pumpkin and stir to combine well. Its should be like baby food in its consistency. If you want it really smooth whizz in a food blender. Then, pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
STEP 4 Leave to cool, then remove the pie from the tin or baking sheet. Mix the remaining cinnamon with the icing sugar and dust over the pie.
Serve chilled and enjoy!