Shortcrust Pumpkin Pie

    1 day 1 hour 30 minutes

    In America pumpkin pie is associated with Thanksgiving and Halloween but it is good to eat all year. Mashed pumpkin is spiced then baked in a shortcrust pie shell.

    13 people made this

    Serves: 5 

    • 425g pumpkin, diced
    • 1 shortcrust pastry pie shell
    • 1/2 teaspoon ground cinnamon
    • 1 pinch nutmeg, to taste
    • 1 pinch allspice, to taste
    • 95g dark brown sugar
    • 1 egg yolk
    • 1 medium egg
    • 30ml cream

    Preparation:30min  ›  Cook:1hour  ›  Extra time:1day setting  ›  Ready in:1day1hour30min 

    1. Preheat oven to 180 degrees C.
    2. Steam pumpkin for approximately 30 minutes then leave to cool slightly.
    3. Blind bake the pastry shell in the preheated oven for 20 minutes. Take out and leave to cool.
    4. Blend or mash the steamed pumpkin into a purée.
    5. Add the cinnamon, nutmeg, allspice and dark brown sugar to the pumpkin mixture and stir.
    6. Whisk the egg and egg yolk in a bowl then add to the mixture along with the cream.
    7. Fill the pastry shell with the pumpkin mixture. Lower the oven to 160 degrees C and bake the pie for 35 minutes.
    8. When cooked leave pumpkin mixture to set. And when cool put in fridge overnight to continue to set.

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    Reviews in English (1)


    so tasty and easy!  -  25 Oct 2012  (Review from Allrecipes UK & Ireland)