Pumpkin Pie with Homemade Pumpkin Puree Recipe

From Halloween to Thanksgiving to Christmas, Pumpkin Pie makes an apparition on almost every American dining table every year ! Try your hand at this Autumn favourite with this easy recipe that shows you how to make your own sweet shortcrust pastry and pumpkin puree. Outside of pumpkin season, use butternut squash or even red Hokkaido squash, both equally delicious in a pie.

Posted by: michael
On:

Cuisine

American

Time

1 - 2 hrs

Skill Level

Newbie

Serves

8

Courses etc.

Baking Sweet
Recipes for kids

You will need

IngredientAdd
1 ready-made block (or ready-rolled sheet) of sweet shortcrust pastry OR
Make your own sweet shortcrust pastry as per the following recipe :
200g organic white flour OR

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200g organic wholemeal wheat flour OR

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200g organic rye flour OR

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200g organic spelt flour

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pinch sea salt, optional (if using unsalted butter)

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1 tsp cinnamon, optional

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100g organic salted or unsalted butter

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1 Tbsp or 15g demerara sugar OR

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1 Tbsp or 15g sugar substitute OR

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2 tsp or 10g xylitol

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1 egg yolk, mixed with 2 Tbsp ice cold water

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For the filling :
1 large organic pumpkin OR

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1 large organic butternut squash OR

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2 organic red Hokkaido squashes

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4 Tbsp or 60ml canadian maple syrup

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5 Tbsp or 75g coconut palm sugar OR

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5 Tbsp or 75g agave sugar

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2 tsp ground cinnamon, as above
1 tsp ground organic ginger

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1/2 tsp ground cloves

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1/2 tsp ground nutmeg

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2 Tbsp or 30ml white or golden rum, optional
2 eggs, as above
150ml organic single cream, plus more to whip

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Halve the pumpkin or squash and using a spoon, remove the seeds. Roughly cut the pumpkin into pieces. Place skin-side up in a baking tray and drizzle with a little maple syrup, if you wish. Cover with aluminium foil and bake at 200C or 400F for about 45 minutes or until the squash is soft.
  • Once cooked, allow the pumpkin to cool a little before peeling the skin off or scooping the flesh. You want about 500g of pumpkin flesh ; you can keep any extra you have to make pumpkin soup or another delicious recipe.
  • Place the cooked pumpkin flesh into a blender or food processor and blend until smooth.
  • To get rid of the excess moisture, pour the pumpkin puree into a fine sieve or a sieve lined with muslin cloth. Place the sieve over a bowl and allow the pumpkin puree to slowly drain for at least a couple of hours.
  • If you are making your own sweet pastry, the secret to making perfect shortcrust pastry is not to allow the ingredients to warm up too much. So, sift the flour and the salt into a bowl that has been placed in the fridge for a couple of hours. Then add the cold butter, either cut into little cubes, or even better, grated. Place your hands under running cold water for a little while to get them as cold as possible. Dry your hands and work the butter into the flour by rubbing your thumbs agains your other fingers, until you get a uniform breadcrumb texture. Try to do this as fast as possible, as you don't want the butter o start melting. Add the sugar and the cinnamon and quickly mix through. Add the cold egg and water mixture and using a knife, quickly stir until the mixture just comes together in a dough. Cover with cling film and place in the fridge to rest for at least half an hour.
  • When chilled, take the pastry out of the fridge, roll it out to about 3mm (the thickness of a £1 coin), and use it to line a 20 to 23cm loose-bottom tart tin.  
  • If using ready-made pastry, simply take it out of the refrigerator and allow it to be at room temperature for at least half an hour. Then roll it out if necessary, and use it to line your tart tin.
  • Preheat the oven to 200C or 400F. Line the pastry case with baking parchment or greaseproof paper, fill with dried beans or ceramic baking beans. Place in the oven for 15 minutes. Then remove the beans and the paper and blind bake for another 5 minutes. Remove from the oven and turn the heat down to 180C or 350F.
  • Make the filling : weigh 250g of the drained pumpkin puree and place it in a bowl along with the maple syrup and the sugar, the spices and the rum if using. Taste for sweetness, adding more maple syrup if necessary, then stir the eggs and half the cream in. Add the cream as needed to reach a thick creamy consistency.
  • Pour the pumpkin filling into the blind baked pastry case and bake for about 45 minutes, until the filling is set. Allow to cool for at least a hour before serving.
  • Serve as is or with a dollop of whipped cream and a sprinkle of cinnamon.

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Shopping List

Fine Sea Salt
Real Foods
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Raw Cane Demerara Sugar
Billington's (500g)
£1.63
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Pumpkin ORGANIC
Real Foods (1pcs)
£0.75
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Butternut Squash ORGANIC
Real Foods
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Red Hokkaido Squash ORGANIC
Real Foods
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Maple Syrup In Plastic Jug ORGANIC
Terrasana (1l)
£26.55
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Ground Ginger ORGANIC
Real Foods
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Ground Cloves
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Single Cream ORGANIC
Clyde Organics (250ml)
£1.35
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Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
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Ground Cinnamon
Real Foods
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Stoneground Strong Wholemeal Bread Flour ORGA..
Real Foods
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Plain White Flour ORGANIC
Doves Farm (1Kg)
£1.39
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Mild Agave Nectar Syrup ORGANIC
The Groovy Food Company (250ml)
£2.99
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Natural Sweetener Xylitol
Xylitol (250g)
£3.05
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Free Range Eggs Medium Scotland ORGANIC
Highland Eggs (6eggs)
£1.85
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Natural Sweetener Xylitol
Xylitol (250g)
£3.05
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Coconut Sugar Unrefined ORGANIC
Biona (250g)
£2.99
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