This is the ultimate Autumn pudding. If you have never tried pumpkin pie, now is the time to give it a go! Although pumpkins are a very seasonal fruit, but a butternut squash will work just as well.
You will need:
- 115g Butter
- 100g Caster sugar
- 1 Egg
- 250g Plain flour
- 600-700g Pumpkin (raw and unpeeled)
- 397g Can of condensed milk
- 2 Eggs
- 1tsp Cinnamon
- ½ tsp Ground ginger
- ½ tsp grated nutmeg
Start making the pastry first:
- Combine the butter and sugar with an electric whisk.
- Add the egg and mix well.
- Sieve in the flour and mix with a fork until it comes together into a ball of dough.
- Chill for one hour before using.
- Grease a 9” flan tins or pie dish and pre heat the oven to 170degrees.
- Flour the surface and rolling pin, roll out the pastry until even and about ½ cm thick.
- Line your chosen dish and push the pastry into the sides and trim the excess off.
- Blind bake for 10-15mins.
- Keep any pastry trimmings in the fridge.
Start the filling while the pastry is resting.
- Pre heat the oven to 160degrees and butter an oven proof dish.
- Cut the pumpkin into wedges, arrange on a heat proof dish, cover and bake in the oven for about one hour.
- The pumpkin should be quite soft, allow to cool slightly so you can handle it to remove the skin. This should peel off easily.
- Place in a liquidizer with the condensed milk, eggs and spices.
- Blitz until smooth.
- Pour into the pastry case and return to the oven for 40mins – 1hour. Until set, but still has a slight wobble.
Serve warm or cold with cream or ice cream or on its own.
Best kept in the fridge and will keep for about 3days.
Tip: any leftover pastry and filling can be made into small individual pumpkin pies in your bun tray, the pastry will not need to be blind baked before use.
I topped my mini pumpkin pies with Italian Meringue.