About this recipe:The classic pumpkin pie. A rich and buttery shortcrust pastry is filled, with a lusciously spiced, pumpkin filling. It is then baked to perfection. Serve with a dollop of sweetened whipped cream.
Makes: 1 23cm round pie
1 egg, lightly beaten
1 tablespoon plain flour
150g caster sugar
1/2 teaspoon salt
375g pumpkin puree
350ml evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons golden syrup
1 sheet shortcrust pastry
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 230 C / Gas 8.
Line a 23cm round quiche/pie tin, trimming off the edges to make a neat fit. Set aside
Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt and spices. Stir in the golden syrup and beat well. Stir in the egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pastry case.
Bake at 230 C / Gas 8 for 10 minutes then reduce the oven temperature to 170 C / Gas 3 and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Very nice! Mine came out super sweet and maybe started a little too liquidy so had to bake little longer, but think this was due to the butternut squash I used instead of pumpkin... but must be said the way it caramelised was delish! Also goes down great when hot, so we ate right out of the oven - 30 Dec 2016