Pumpkin pie is an iconic Thanksgiving dish that has luckily made its way across the pond to the UK. The perfect solution for cooking seasonal recipes and creating the ultimate winter warmer at the same time, pumpkin pie is a deliciously indulgent dish. Rather than buying tinned pumpkin puree, why not make your own? All you need to do is roast pumpkin cubes until soft and blitz in a blender –the end result is far fresher. Our pumpkin pie recipe is classically spiced with warming cinnamon, zesty ginger, aromatic nutmeg and spicy cloves, which enhance the sweet notes in the pumpkin. Once baked, serve with cool whipped cream for a refreshing texture contrast.
Combine all ingredients for the pastry to form a dough, or use prepared short crust pastry.
Pre-heat oven to 200°C, 400°F, Gas Mark 6. For the pumpkin purée, peel, deseed and dice the pumpkin, place on a large baking tray, cover tightly with tin foil and bake for 45-50 minutes, or until pumpkin is cooked through. Cool for 10 minutes, then blend pumpkin to a smooth purée.
Roll out you pasty to ½ cm thick. Lightly grease a 23cm (9 inch) loose based flan tin and line with the pastry. Trim off any excess pastry around the edges. Line with greaseproof paper and pour in baking beans to fill the base of the pastry. Bake for 20 minutes, then remove baking beans and greaseproof paper. Increase the oven temperature to 220°C, 425°F, Gas Mark 7.
For the pie filling, mix the eggs, sugar, spices, flour and Salt in a medium bowl. Stir in the pumpkin purée and gradually add the evaporated milk, mix well. Carefully pour into the pie crust. Bake in the oven for 15 minutes, reduce the oven temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes or until skewer inserted in centre comes out clean.
Serve warm or cold. Garnish with whipped cream.