Pumpkin pie is a traditional dessert that has been around for centuries. The dish is usually served during the Thanksgiving and Christmas holidays but can be enjoyed year-round.
Brief History and Origin
The history and origin of pumpkin pie can be traced back to the 16th century in England. During this time, pumpkins were used in many recipes, including pies, tarts, and puddings. The English settlers brought these recipes with them when they came to America in the early 1600s.
Pumpkin Pie – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 1 hr 30 mins
- Total time: 2 hr. 10 mins
- Servings: 8
Ingredients
- 750g pumpkin, peeled, deseeded & cut into chunks
- 350g sweet shortcrust pastry
- 140g caster sugar
- All-purpose flour for dusting
- Pinch of salt
- 1 tsp. cinnamon
- ½ tsp. grated nutmeg,
- 25g melted butter
- 2 beaten eggs
- 175ml milk
1 tbsp. confectioners’ sugar
Instructions
- Place a saucepan over medium heat, add pumpkin, and pour water until pumpkin covers completely; bring to a boil.
- Cover the saucepan with a lid and simmer for 15 minutes or until soft. Then drain the water and set the pumpkin aside to cool.
- Prepare the oven and preheat it to 160 degrees C. place the pastry on a flour-dusted work surface and roll it out using a rolling pin until it can fit in a 22cm tart pin with a loose bottom. Place in the refrigerator for 15 minutes to chill.
- Add a layer of parchment on top of the pastry, place baking beans, transfer to the oven, and bake for 15 minutes. Then remove the baking beans and bake for another 10 minutes or until the base turns pale golden. Remove from oven and leave to cool slightly.
- Rise the oven temperature to 200 degrees C. In a large mixing bowl, strain the cooled pumpkin through a sieve. Mix well in another bowl and add half of the cinnamon, nutmeg, salt, and sugar.
- Add milk, butter, and eggs, mix well again, and add pumpkin puree until everything combines. Pour the mixture into the tart shell and place in the oven; bake for 10 minutes.
- Then reduce the temperature to 160 degrees C and bake for another 35 to 40 minutes or until the filling has just set. Remove from oven, allow to cool, then remove from tin. Mix confectioners’ sugar and remaining cinnamon in a small bowl, dust over the pie, slice, and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate-Swirled Pumpkin Pie: This pie has a buttery crust with pumpkin filling mixed with a swirl of melted bittersweet chocolate. We love how the traditional flavor is spiced up with the dark indulgence of chocolate.
- Triple-Chocolate Pumpkin Pie: This pie has traditional custard blended with semisweet chocolate, and a milk chocolate drizzle on top tantalizes the senses. And remember the secret layer of bittersweet chocolate that coats the crumb crust.
- No-Bake Peanut Butter Pumpkin Pie: This pie with peanut butter has a silky-smooth filling with the crusty, buttery Chocolate biscuit bottom layer. It is easy to make and so delicious for summer.
- Pumpkin Pie Cheesecake: This pumpkin pie cheesecake is a tasty combination that blends two favorite desserts, cheesecake, and pumpkin pie, into one tasty dish. We like the sweet graham cracker crust at the bottom too.
- Pumpkin Chiffon Pie: This pumpkin chiffon pie is light as a cloud. The secret is the pumpkin flavors beaten into the fluffy egg whites. We love the graham cracker crust with the pumpkin filling this light.
