Pumpkin Pie

Story behind the dish

Nothing says cozy autumn afternoons like a warm slice of homemade pumpkin pie, filled with rich, spiced pumpkin that's been cooked to silky perfection. This classic dessert is a celebration of seasonal flavors – cinnamon, nutmeg, and a tender flaky crust – all coming together in a comforting embrace for your taste buds.

As you prepare this delightful pie, imagine gathering around a warm kitchen, the aroma of baking spices filling the air, and the anticipation of sharing this timeless treat with loved ones. It's more than just a dessert; it's a warm hug in every bite.

Ingredients

• 1 2/3 cups (750 g) pumpkin, peeled and chopped
• 1 1/2 cups (350 g) shortcrust pastry
• Plain flour, for dusting
• 2/3 cup (140 g) caster sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 large beaten eggs
• 1 tablespoon (14 g) butter, melted
• 3/4 cup (6 fl oz) milk
• 1 tablespoon icing sugar
• 1/2 teaspoon ground cinnamon, for dusting

Step-by-step

1. Place the pumpkin chunks in a large saucepan, cover with water, and bring to a boil. Cover with a lid and simmer for about 15 minutes or until the pumpkin is tender. Drain the pumpkin and let it cool slightly.
2. Heat your oven to 350°F (180°C). Lightly flour a surface and roll out the shortcrust pastry. Use it to line a 9-inch (22 cm) loose-bottomed tart tin. Chill the lined pastry in the refrigerator for 15 minutes.
3. Line the pastry with parchment paper and fill with baking beans or dry rice. Blind bake for 15 minutes. Remove the beans and paper, then bake for another 10 minutes until the base looks pale golden and slightly biscuit-like. Let the pastry cool.
4. Increase oven temperature to 430°F (220°C). Push the cooled pumpkin through a sieve into a large mixing bowl. In a small bowl, combine the sugar, salt, nutmeg, and half the cinnamon.
5. Mix the dry spices into the sugar mixture, then add the beaten eggs, melted butter, and milk. Stir everything together until smooth. Fold this mixture into the sieved pumpkin until well combined.
6. Pour the filling into the cooled pastry shell. Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for 35-40 minutes until the filling just sets.
7. Allow the pie to cool slightly before removing it from the tin. Mix the remaining cinnamon with icing sugar and dust over the top of the pie. Chill if desired before slicing and serving.

Chef’s tips & serving ideas

• For an extra festive touch, serve your pumpkin pie with a dollop of whipped cream or a splash of caramel sauce.
• Keep the pie chilled until ready to serve to ensure the filling stays beautifully set and each slice holds its shape.

Closing thoughts

Baking this pumpkin pie fills your home with enticing aromas and offers a sweet, spiced indulgence perfect for cozy fall gatherings or anytime you crave a taste of seasonal comfort. With just a few simple ingredients and a relaxed bake, you’ll create a dessert that’s as beautiful as it is delicious. Happy baking!