So. Pumpkin pie.
I like making pastry, and I kept seeing people talking about pumpkin pies. Possibly I’m spending too much time on Pinterest. But anyway, I wanted to give it a go.
I only have small tart tins (but, y’know, Christmas is coming up) and I made 16 with this recipe. You could certainly use an adapted version to make a full size pie/tart, though — I’ll give instructions with the recipe.
I made 16 tarts with this recipe — 8 one day and 8 the next. I used half the pastry amounts each day and made half by hand and half by food processor, so I’ll show you both methods. These taste best warm and scoffed as soon as they’re cool, but are pretty damn delicious cold, too.
Pumpkins are weird looking. They’re also full of water — so after you roast it you’ll need to scoop out the flesh, pop it in a sieve over a bowl and let it drain. You’ll be surprised at how much water comes out
Then cut out squares that are a bit wider than the top of the mini tart tin (or roll it out until it’s bigger than your one big tart tin) and drape it over the top. Gently push the pastry to the bottom of the tins.
Poke the bottom of each case with a fork, and cut out a square of baking parchment to cover the bottom of the tin. Then fill it with baking beans and pop it on the hot tray you put in the oven earlier (this will stop soggy bottoms).
Bake for another 20-25 minutes, until the filling is just set in the middle — but a little wobble isn’t a bad thing! The filling will harden when cooled. For a large tart, this will take about 30-40 minutes.
- 1 small pumpkin
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 2 large eggs
- Half a can of condensed milk
- 250g plain flour
- A pinch of salt
- 110g butter
- Preheat the oven to 200C. Take a pumpkin, cut it in half and scoop out the seeds. Roast for about 30 minutes, until the flesh is soft
- Scoop out the pumpkin flesh and put it in a sieve over a bowl. Let the pumpkin drain for an hour or two
- When the pumpkin is drained, put it in a food processor with the rest of the filling ingredients. Whizz until you get a thick, pale orange mess
- At this point you can make the pastry. If you have a food processor then put the flour, salt and cubes of butter in it. Pulse until it looks like fine breadcrumbs. Then whizz the mix and add 2-6 tablespoons of water whilst the processor is running, until it makes a dough
- Alternately, put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub in the butter until the mixture looks like breadcrumbs and there are no lumps. Add tablespoons of water and stir with until it makes a dough
- At this point you'll have a large lump of dough. Wrap it in clingfilm and chill for 10-15 minutes
- Preheat the oven to 200C and put a tray large enough to hold the tart cases in the oven. Roll the pastry out until it's as thick as a £1 coin. Cut out squares that are a bit wider than the top of the mini tart tin and drape it over the top. Gently push the pastry to the bottom of the tins
- Use a blob of pastry to really push the pastry into the grooves of the tin and trim the excess by brushing your thumb firmly across the edge of the tin
- Poke the bottom of each case with a fork and cut out a square of baking parchment to cover the bottom of the tin. Then fill it with baking beans and pop it on the hot tray you put in the oven earlier
- Bake for 10-15 minutes. Then remove the beans and fill the tarts with the filling
- Bake for another 20-25 minutes, until the filling is just set in the middle (For a large tart, this will take about 30-40 minutes)