Pumpkin Pie

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

Easy to make and not particularly time consuming. Simple but really scrummy with a lovely soft texture! Perfect comfort food for a chilly autumn night.

If you are looking for more pumpkin inspiration have a look at Nigella's other Hallowe'en recipes including Thai Yellow Pumpkin and Seafood Curry or her Thanksgiving menu ideas such as Roast Stuffed Pumpkin with Gingery Tomato Sauce.

Easy to make and not particularly time consuming. Simple but really scrummy with a lovely soft texture! Perfect comfort food for a chilly autumn night.

Ingredients

Serves: 1 pie

Metric Cups

250 grams shortcrust pastry
450 grams pumpkin (flesh, diced)
125 grams light brown muscovado sugar
½ teaspoon ground ginger
½ teaspoon mixed spice
½ teaspoon cinnamon
3 eggs
150 millilitres single cream

8⅚ ounces shortcrust pastry
15⅞ ounces pumpkin (flesh, diced)
4⅖ ounces light brown sugar
½ teaspoon ground ginger
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
3 eggs
5 fluid ounces heavy cream

Method

Pumpkin Pie is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 190ºC.

Roll out pastry and line a deep, 8 inch flan dish. Prick the base, cover with baking paper loosely and bake blind for 10 mins.

Bring a large pan of water to the boil, add the pumpkin and cook until tender. Drain, then liquidise to a puree.

Put the puree into a bowl, add the remaining ingredients and mix well.