Do you know How to Make Pumpkin Pie? Testing the perfect pumpkin pie recipe is more challenging than one would suppose. Pumpkin on its own tastes like what it truly is: bland squash.
Pumpkin spice is what makes the concoction taste good enough to crave. The iconic spice blend is a mix of nutmeg, cinnamon, allspice, and ginger.
How to Make Pumpkin Pie
Pumpkin pie can be described as a very custard pie. The custard part is dense, smooth, and has an almost fruity, starchy-sweet flavor from the pumpkin blending with the brown sugar sweetness. The smell of this autumn flavor often triggers familiar, cozy memories creating a national nostalgia and increased desire to reunite with the upcoming season.
It also has a whiff of sweet fragrance from cinnamon and nutmeg, while the ginger and cloves help set off the richness.
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling, though other types of squash are more commonly utilized. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter.
The pie filling ranges in color from orange to brown and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves.
Pumpkin Pie Ingredients
The ingredients to make pumpkin pie are listed below:
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded, and cut into chunks.
- 350g sweet shortcrust pastry.
- Plain flour, for dusting.
- 140g caster sugar.
- ½ tsp salt.
- ½ tsp fresh nutmeg, grated.
- 1 tsp cinnamon.
- 2 eggs, beaten.
- 25g butter, melted.
- 175ml milk.
- 1 tbsp icing sugar.
Pumpkin Pie Recipes
Let’s get started:
- Place the pumpkin in a large saucepan, cover with water and bring to a boil.
- Cover with a lid and simmer for 15 minutes or until tender.
- Drain the pumpkin and it let cool.
- Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes.
- Line the pastry with baking parchment and baking beans, then bake for 15 minutes.
- Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden and biscuit. Then remove from the oven and allow it to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, and half the cinnamon.
- Mix in the beaten eggs, melted butter, and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4.
- Continue to bake for 35-40 minutes until the filling has just set.
- Leave to cool, and then remove the pie from the tin.
- Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.