Classic Pumpkin Pie

Shopping list

• 200 g plain flour — for pastry

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• 100 g unsalted butter — cold and cubed

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• 1 tbsp caster sugar — for pastry

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• 3 tbsp cold water — approximately

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• 425 g pumpkin purée — tinned or homemade

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• 150 g light brown sugar — soft

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• 2 piece eggs — beaten

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• 200 ml double cream

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• 1 tsp ground cinnamon

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• 0.5 tsp ground ginger

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• 0.25 tsp ground nutmeg

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• 0.25 tsp salt

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Step by step

1. 1

   To make the pastry, rub the cold cubed butter into the flour and sugar until the mixture resembles fine breadcrumbs. Add the cold water a tablespoon at a time, mixing until the dough just comes together. Wrap in cling film and chill for 30 minutes.

2. 2

   Preheat the oven to 200°C (180°C fan). Roll out the pastry on a lightly floured surface to about 3 mm thick and use it to line a 23 cm round tart tin. Trim the edges and prick the base with a fork.

3. 3

   Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until the base is dry and lightly golden. Remove from the oven and reduce the temperature to 180°C (160°C fan).

4. 4

   In a large bowl, whisk together the pumpkin purée, light brown sugar, beaten eggs, double cream, cinnamon, ginger, nutmeg and salt until smooth and well combined.

5. 5

   Pour the pumpkin filling into the pre-baked pastry case and smooth the top. Bake for 40– 45 minutes until the filling is just set with a slight wobble in the centre.

6. 6

   Remove from the oven and leave to cool completely in the tin. Serve at room temperature or chilled, with whipped cream or vanilla ice cream.