## Classic Pumpkin Pie: A Step-by-Step Guide to Fall’s Beloved Dessert
As the leaves change color and the air turns crisp, there’s no better way to embrace the fall season than with a warm slice of pumpkin pie. This classic American treat is a symbol of autumn, bringing together the comforting flavors of cinnamon, nutmeg, and the sweet, spiced pumpkin filling. It’s a dessert that’s perfect for sharing with loved ones or savoring on a chilly evening.
This recipe, inspired by the iconic pumpkin pie tradition, is a celebration of the versatile winter squash. Whether you choose pumpkin or butternut squash, the result is a delicious and satisfying pie that embodies the essence of fall.
Ingredients:
* 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded, and cut into chunks
* 350g sweet shortcrust pastry
* Plain flour, for dusting
* 140g caster sugar
* Half tsp salt
* Half tsp fresh nutmeg, grated
* One tsp cinnamon
* Two eggs, beaten
* 25g butter, melted
* 175ml milk
* One tbsp icing sugar
Instructions:
Preparing the Pumpkin:
1. Begin by prepping the pumpkin (or butternut squash). Peel, deseed, and cut it into manageable chunks. Place these chunks in a large pot, cover them with water, and bring to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for approximately 15 minutes, or until the pumpkin becomes tender. Drain the pumpkin and let it cool completely.
Creating the Crust:
1. Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottom tart pan. Chill the lined pan in the refrigerator for 15 minutes.
2. Line the pastry with baking parchment and fill it with baking beans. This will prevent the crust from puffing up unevenly. Bake for 15 minutes. Remove the beans and parchment paper, then bake for another 10 minutes until the base of the crust turns a pale golden color and becomes crisp. Let the crust cool slightly.
Making the Filling:
1. Increase the oven temperature to 220°C (200°C for fan ovens) or gas mark 7. Now, it’s time to create the luscious pumpkin filling. Pass the cooled pumpkin through a sieve into a large bowl or puree it in a food processor. In a separate bowl, mix together the sugar, salt, nutmeg, and half of the cinnamon. Add the beaten eggs, melted butter, and milk to this mixture, then combine it with the pumpkin puree.
Baking the Pie:
1. Pour the pumpkin filling into the prepared tart shell and bake for 10 minutes. After that, reduce the oven temperature to 180°C (160°C for fan ovens) or gas mark 4 and continue baking for 35-40 minutes, or until the filling is set. The filling should jiggle slightly in the center when you gently shake the pie.
Finishing Touches:
1. Allow the pie to cool completely. Carefully remove it from the tart tin. Combine the remaining cinnamon with icing sugar and sprinkle it over the pie. For an extra touch of elegance, consider making a meringue topping by whipping egg whites with sugar and piping it onto the pie.
Serving:
1. Enjoy the pumpkin pie chilled. It’s best served within a few days of baking, but you can store any leftovers in the refrigerator for up to 3 days.
Tips:
* If you’re not a fan of a traditional sweet crust, you can use a savory crust like graham cracker crumbs mixed with butter.
* To make the pie even more festive, add a dollop of whipped cream or a sprinkle of pumpkin pie spice on top.
