One of my favourite things about Halloween and Autumn is pumpkins. Carving our pumpkins into weird and wonderful designs is one of my favourite family activities of the year and working out what to do with the spare pumpkin is always a challenge. This year I decided to make pumpkin pie and it came out absolutely delicious.
I’ve used a mixture of butternut squash and pumpkin in this recipe, carving pumpkins don’t have very much flavour and the squash helps to make a smooth mixture and give the pie a better taste.
- 375g chopped pumpkin
- 375g chopped butternut squash
- 350g sweet shortcrust pastry (I use this recipe)
- 140g caster sugar
- a pinch of salt
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- 2 beaten eggs
- 25g melted butter
- 175g condensed milk
- Put the pumpkin and squash in a large pan, bring to the boil and simmer for 15 minutes. Leave to cool.
- Preheat the oven to 180ºc
- Roll out the pastry and fill the bottom of your pie tin.
- Line with parchment and baking beans and blind bake for 15 minutes. Remove the beans and parchment and bake for another 10 minutes.
- Increase oven temperature to 220ºc.
- Push the pumpkin and squash mixture through a sieve and put to one side.
- Mix all the dry ingredients in a separate bowl.
- Mix in the eggs, butter and condensed milk, then add the pumpkin and squash puree and stir together.
- Pour into the pastry shell and cook for 10 minutes.
- After 10 minutes reduce the temperature to 180ºc and bake for 35-40 minutes.
- Allow to cool, remove from the tin. Store in the fridge and serve chilled.
This did take quite a long time to make and my pastry isn’t the neatest, but the pie tastes absolutely delicious and I think I’m going to have to make it a yearly tradition!
As usual if you try this or any of my other recipes, send me over some pics, I always like to see them!
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