An easy pumpkin pie recipe
Of all the pumpkin recipes pumpkin pie has to be the best way to use up flesh left over from carving Halloween pumpkins, but you can also make it with butternut-squash flesh.
Next, see all the best Halloween recipes in the House & Garden recipe archive.
To drink:
A sweet, rich wine, but not one with tangy acidity, so be wary of dessert Riesling, Loire wines or Jurançon and go for a Sauternes, Sémillon or Muscat: Vistamar Late Harvest Moscatel 2014 from Chile, £6.99 for 37.5cl, Majestic.
Photographs: Lennart Weibull | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze
Recipe information
Yield
Serves 6
Ingredients
For the pumpkin pie:
For the syllabub:
Preparation
Method
Step 1
Roll out the pastry and line a 23cm china quiche dish or tart tin with a removable base. Patch up any holes with pastry offcuts and prick the base witha fork. Line with greaseproof paper and baking beans. Chill for 30 minutes.
Step 2
Roughly chop the pumpkin or squash flesh and put into a saucepan with 200ml water. Bring to the boil, cover and then simmer for about 20 minutes for pumpkin or 40 minutes for squash. The flesh should be very soft and most of the water should have evaporated. Liquidise into a purée.
Step 3
Heat the oven to 200°C/fan oven 180°C/mark 6. Bake the pastry case in the oven for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes.
Step 4
Mix the sugar, lemon and orange zest, sherry and cinnamon into the warm purée. Beat the egg yolks and cream together, add a small pinch of salt and stir into the pumpkin mixture. Pour into the pastry case and bake for 30 minutes or until just set.
Step 5
For the syllabub, place the lemon zest in a large mixing bowl with the lemon juice, sherry, sugar and cream. Whisk until it forms soft, floppy peaks. Chill, covered, until needed.
Step 6
Serve the tart at room temperature, dusted with icing sugar and accompanied by the syllabub.
