© J Sainsbury plc 2020
Pumpkin pie
A Thanksgiving favourite popular in the USA and Canada, pumpkin pie is a perfect coming together of that orange flesh with spices that compliment its sweetness. By all means change up the spices if you fancy: drop the cloves for nutmeg, try a little ground star anise for the cinnamon, or try ground cardamom in place of the ginger.
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Ready in 1 hour 50 minutes
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Cooking time 1 hour 25 minutes
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Prep time 25 minutes
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Serves 10
Ingredients
- 350g ready rolled shortcrust pastry
- 1 small butternut squash, cut in ½ and seeds removed
- 150g light brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch ground cloves
- 2 large eggs, beaten
- 100ml evaporated milk
- a few pinches of freshly grated nutmeg
Method
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1
Pre-heat the oven to 200°C and line the bottom of an approx 22cm tart case with a circle of baking paper.
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2
Place the squash cut side down a roasting dish lined with greaseproof paper and roast for 30-40 minutes until tender. Cool slightly and blend the flesh (discard the skin) into a smooth puree
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3
Meanwhile, remove the pastry from the fridge for 5 minutes then roll out on a lightly floured surface to approx 3mm thickness. Place in the tart case, using your fingers to press gently into the edges. Use a knife to cut off any excess. Cover with a tea towel and place in the fridge for 30 minutes
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4
Turn the oven down to 180°C. Line the pastry with greaseproof paper and fill with baking beans or a few handfuls of uncooked rice. Put in the oven for 15 minutes, then remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven
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5
Mix 300g of the squash purée in a large bowl with the sugar, eggs and spices. Gradually stir in the evaporated milk and carefully pour into the pastry case
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6
Bake for about 30-40 minutes, until the filling is set, but still slightly wobbly in the centre. Allow to cool on a wire rack for at least an hour before serving, dusted with freshly grated nutmeg and perhaps a little whipped cream.
