Pumpkin Pie
Portions
6 serving
Durée
60 minutes
Bon pour
Dessert
Ingrédients
1 shortcrust pastry
500 g pumpkin
150 g brown sugar
100 g butter
3 eggs
1 tbsp cinnamon
1 tbsp mixed spice (or pumpkin spice)
Portions
6 serving
Durée
60 minutes
Bon pour
Dessert
Préparation
1. Preheat the oven to 180°C (350°F).
2. Line a tart pan with the shortcrust pastry. Place parchment paper and baking beans on top, and blind bake for 15 minutes.
3. Steam the pumpkin, mash the flesh into a purée (you can save the peel for stock and roast the seeds for a snack), and remove as much water as possible.
4. In a bowl, whisk the eggs with the sugar.
5. Add the spices.
6. Melt the butter and stir it into the mixture.
7. Pour the filling over the pastry, smooth the surface, and sprinkle with a little brown sugar.
8. Bake for 45 minutes.
