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PUMPKIN PIE
Ingredients:
o
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and
cut into chunks
o
350g sweet shortcrust pastry
o
plain flour, for dusting
o
140g caster sugar
o
½ tsp salt
o
½ tsp fresh nutmeg, grated
o
1 tsp cinnamon
o
2 eggs, beaten
o
25g butter, melted
o
175ml milk
o
1 tbsp icing sugar
Method:
Place the pumpkin in a large saucepan, cover with water and bring to
the boil. Cover with a lid and simmer for 15 mins or until tender.
Drain pumpkin; 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 mins. Line the pastry with baking parchment and baking
beans, then bake for 15 mins. Remove the beans and paper, and cook