Sweet pumpkin pie

Name: Sweet pumpkin pie
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 6 - 8
Ingredients: 450 g unpeeled pumpkin - peeled and cut into chunks; 2 large eggs, separated; 60 g Soft light brown sugar; 60 g Dark muscovado sugar; 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1/4 tsp. allspice; 3 tbsp. Double cream; 30 g butter, melted; 200 g plain flour; 100 g butter, diced; 2 tbsp. Caster sugar; 1 large egg yolk, beaten; 3 tbsp. ice-cold water

By Alison WalkerPublished: 21 September 2016

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Spices and dark sugar are perfect partners for pumpkin in this classic American dish.

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Yields:

6 - 8

Prep Time:

50 mins

Cook Time:

55 mins

Total Time:

1 hr 45 mins

Ingredients

450 g unpeeled pumpkin - peeled and cut into chunks
2 large eggs, separated
60 g Soft light brown sugar
60 g Dark muscovado sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
3 Tbsp. Double cream
30 g butter, melted

For the pastry

200 g plain flour
100 g butter, diced
2 Tbsp. Caster sugar
1 large egg yolk, beaten
3 Tbsp. ice-cold water

Directions

1. Step 1Add the pumpkin to a large pan of boiling water and simmer for 15-20 minutes until tender but not soggy. Drain and leave in the colander to dry out for 2-3 minutes.
2. Step 2Push the pumpkin through a ricer or sieve to remove fibrous strands. Set aside to cool.
3. Step 3To make the pastry: put the flour in a food processor with the butter and a pinch of salt. Mix until it resembles breadcrumbs. Tip into a bowl and, with a flat-bladed knife, combine with the sugar and 2-3 tablespoons of the egg mixture to form a dough. Knead till smooth. Chill in clingfilm for 20 minutes.
4. Step 4Roll out the pastry on a lightly floured worktop to a 3mm thickness. Use to line a 3-4cm-deep, 24cm-round pie dish. Prick the base and trim the edge, then chill.
5. Step 5Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Whisk the yolks, sugars and spices until thickened and lighter in colour. Mix the pumpkin purée with the cream and melted butter, and fold into the yolk mixture. Whisk the egg whites until stiff and fold into the pumpkin. Pour into the pie dish. Bake for 30-35 minutes until the filling is set and the pastry is golden. Leave to cool and serve slightly warm dusted with icing sugar.