A LOT of people have asked me over the years how I make my pumpkin or sweat potato pie. So today I thought I’ll let you know what recipe I use to create this desert. The recipe below is a mish mash of various recipes I’ve found online, but these steps work perfect for me
YOU WILL NEED:
LETS GET BAKINNNNNNG!!
1.If you are using a fresh pumpkin, peel and dice the pumpkin before placing it into a large saucepan, cover with water and bring to the boil. Cover the pot with a lid and simmer for 15 minutes or until soft. Drain pumpkin; and let cool.
2.Heat oven to 180C/200C . Roll out the pastry on a lightly floured surface and use it to line the chosen tart tin OR you could purchase an already made pastry case from your local supermarket.
3.Chill for 15 mins. Line the pastry with baking paper and baking beans (they are those little grey balls that look like sweets yum…but don’t eat them ha), then bake for 15 mins. Remove the paper and beans from tray, and cook for a further 10 mins until the base is pale golden and biscuit like.
4. Remove from the oven and allow to cool a little.
5.Increase your oven to 220C. Push the cooled pumpkin through a sieve into a large mixing bowl. In a separate bowl, combine the sugar, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart case and cook for 10 minutes, then reduce the temperature to 180C. Continue to bake for 35-40 minutes until the filling has set beautifully.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie.
Serve warm or chilled, it is one of the most scrumcious deserts I’ve ever eaten.