Pumpkin Pie

Serves 8-10 Desserts and puddings

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Method

To make the pastry, put the butter and icing sugar in a large bowl, and beat together with a wooden spoon until smooth. Add the flour and gently work together until the mixture starts to turn to a crumbly texture. Add the egg yolks and almond extract, then gently knead together with your hands to form a smooth ball.

Pat out into a thin round, wrap in cling film and chill in the fridge for 1 hour. Meanwhile, put the diced pumpkin into a large metal steamer basket set over a pan of boiling water, cover with a lid and steam for 20 minutes until tender. Tip out onto a tray lined with kitchen paper and leave to cool.

Transfer the cooled pumpkin to a blender or processor add the sugar, evaporated milk, whole eggs, egg yolks and spices and blend to a smooth purée. If you’ve got a powerful blender it should do the job just fine, but if the mixture isn’t silky smooth, pass it through a fine sieve after puréeing. Preheat the oven to 180C/350F/Gas 4. Lightly dust the work surface with flour, then roll the pastry out into a large round around 5mm thick.

Line the pie tin with the pastry, leaving a little excess hanging over the edges. Scrunch a large sheet of greaseproof paper into a ball then unroll it and lay on top of the pastry; this eliminates any sharp edges and saves having to push the paper down, which can tear the pastry case. Fill the lined pastry case with uncooked rice, dried beans or baking beans and bake for 15 minutes.

Remove the paper and rice or beans, brush the pastry with the beaten egg and bake for a further 10 minutes. Reduce the oven temperature to 160C/320F/Gas 3. Pour the pumpkin mixture into the pastry case and give it a gentle shake to even the surface. Bake for 50 minutes to 1 hour until set with a slight wobble in the centre.

Remove from the oven and leave to cool in the tin for 30 minutes, then turn out onto a wire rack and leave to cool completely. Cut into slices and serve with a light dusting of nutmeg.