Classic pumpkin pie
- 200g plain flour
- 140g unsalted butter
- 2 tbsp icing sugar
- 1 egg yolk, beaten
- 1/4 tsp vanilla extract
- 500g pumpkin (or butternut squash), diced
- 3 eggs
- 125g soft light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 200ml double cream, plus extra, whipped, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Blitz the flour, butter and sugar in a processor until fine crumbs form. Add the egg yolk, vanilla and 1 tbsp water, and mix to make a dough that is soft but not sticky. Wrap in cling film and chill for 30 minutes.
Put the pumpkin (or squash) in an ovenproof dish and roast for 30 minutes or until soft. Set aside to cool.
Roll out the pastry on a floured surface and use to line a loose-bottomed 24cm tart tin. Chill for 15 minutes. Line with baking paper and baking beans or uncooked rice and bake blind for 20 minutes. Remove the beans and bake for 5 minutes more.
Purée the pumpkin or squash until smooth. Add the remaining ingredients and blend until smooth. Pour the mixture into the pastry case and bake for a further 45-50 minutes until just set.
Remove the pie from the oven and leave to cool in the tin for 10 minutes. Serve with the whipped cream and a sprinkling of freshly grated nutmeg.