Pumpkin Pie
Fixings:
750g/1lb 10oz pumpkin
or then again butternut squash, stripped, deseeded and cut into pieces
350g sweet shortcrust cake
plain flour, for cleaning
140g caster sugar
½ tsp salt
½ tsp new nutmeg, ground
1 tsp cinnamon
2 eggs
, beaten
25g margarine
, softened
175ml milk
1 tbsp icing sugar
Guidance
Place the pumpkin in an enormous pot, cover with water and bring to the bubble. Cover with a top and stew for 15 mins or until delicate. Channel pumpkin; let cool.
Heat broiler to 180C/160C fan/gas 4. Carry out the baked good on a delicately floured surface and use it to line a 22cm free lined tart tin. Chill for 15 mins. Line the cake with baking material and baking beans, then, at that point, heat for 15 mins. Eliminate the beans and paper, and cook for a further 10 mins until the base is pale brilliant and biscuity. Eliminate from the stove and permit to cool marginally.
Increment stove to 220C/200C fan/gas 7. Drive the cooled pumpkin through a strainer into a huge bowl. In a different bowl, consolidate the sugar, salt, nutmeg and a large portion of the cinnamon. Blend in the beaten eggs, dissolved margarine and milk, then, at that point, add to the pumpkin purée and mix to join.
Fill the tart shell and cook for 10 mins, then lessen the temperature to 180C/160C fan/gas 4. Keep on baking for 35-40 mins until the filling has quite recently set.
Pass on to cool, then eliminate the pie from the tin. Blend the leftover cinnamon in with the icing sugar and residue over the pie. Serve chilled. Appreciate it !!!
Pumpkin Pie VIDEO
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