Description
This classic pumpkin pie features a spiced pumpkin filling nestled in a crisp shortcrust pastry. The filling is flavored with warming cinnamon, nutmeg, and ginger, simmered gently to bring out deep autumnal flavors. Topped with a rich, sweetened whipped double cream drizzle, this dessert is perfect for cozy gatherings and festive occasions.
Ingredients
Scale
Pastry
- 500g shortcrust pastry
- a large pinch cinnamon
Filling
- 800g pumpkin, peeled and chopped
- 150ml single cream
- 150g light muscovado sugar
- ¼ nutmeg, grated
- a pinch ground ginger
- 3 eggs
- 30g butter, melted
Topping
- 150ml double cream
- 3 tbsp maple syrup
Instructions
- Prepare the Pastry: Roll out the shortcrust pastry and line a 20cm round tart tin, trimming any excess. Sprinkle a large pinch of cinnamon evenly onto the pastry base. Chill the pastry-lined tin in the refrigerator for 30 minutes to firm up.
- Cook the Filling: Place the peeled and chopped pumpkin, single cream, light muscovado sugar, grated nutmeg, and ground ginger into a saucepan. Bring to a simmer over medium heat, then cook gently with the lid partially on for about 20 minutes or until the pumpkin is tender. Purée the mixture until smooth and let it cool until just warm.
- Blind Bake the Pastry: Preheat the oven to 200°C (fan 180°C/gas mark 6). Line the tart case with baking paper or foil and fill with baking beans. Blind bake the pastry for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the base is dry and cooked. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4).
- Assemble and Bake the Pie: Beat the eggs and melted butter into the pumpkin purée until fully combined. Pour the mixture into the prepared pastry case. Using any reserved pastry scraps, cut decorative shapes to place around the edges of the tart—avoid placing them in the center to prevent sinking. Bake the pie for 30 minutes, then check for a slight wobble in the center. If still too runny, bake for an extra 10 minutes.
- Prepare the Topping and Serve: Whip the double cream until thick peaks form, then fold in the maple syrup gently to sweeten. Serve the whipped cream alongside the pumpkin pie for a luscious finishing touch.
Notes
- Ensure the pumpkin is cooked until very tender to achieve a smooth filling texture.
- Chilling the pastry before blind baking helps prevent shrinkage and maintains a crisp crust.
- If you prefer a spicier flavor, increase the amount of cinnamon or add a pinch of ground cloves or allspice.
- The pie filling should have a slight wobble when baked; it will firm up as it cools.
- Maple syrup in the whipped cream adds a subtle sweetness complementing the spices of the pie.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
