Description
This classic pumpkin pie features a smooth, spiced pumpkin filling with warming cinnamon, nutmeg, and ginger notes nestled in a crisp shortcrust pastry. Perfectly baked to a delicate wobble in the center, it’s served with a luscious spiced maple whipped cream, making it an ideal autumnal dessert that balances richness with subtle sweetness.
Ingredients
Scale
Pastry
- 500g shortcrust pastry
- a large pinch cinnamon
Filling
- 800g pumpkin, peeled and chopped
- 150ml single cream
- 150g light muscovado sugar
- ¼ nutmeg, grated
- a pinch ground ginger
- 3 eggs
- 30g butter, melted
Topping
- 150ml double cream
- 3 tbsp maple syrup
Instructions
- Prepare the Pastry: Roll out the shortcrust pastry and line a 20cm round tart tin, trimming the edges neatly. Sprinkle a large pinch of cinnamon evenly onto the pastry. Chill the lined pastry in the refrigerator for 30 minutes to prevent shrinking during baking.
- Cook the Pumpkin Filling: Place the chopped pumpkin, single cream, light muscovado sugar, grated nutmeg, and ground ginger in a saucepan. Bring to a gentle simmer and cook with the lid half on for about 20 minutes, or until the pumpkin becomes tender. Then, purée the mixture until smooth and let it cool until it is warm.
- Blind Bake the Pastry Case: Preheat the oven to 200°C (fan 180°C/gas mark 6). Line the tart case with baking paper or foil and fill it with baking beans to prevent the base from puffing up. Bake the pastry blind for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until the pastry base is dry and cooked through. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4).
- Assemble and Bake the Pie: Beat the eggs and melted butter into the warm pumpkin purée to create the filling. Pour this mixture into the pre-baked pastry case. If desired, cut decorative shapes from the reserved pastry and arrange them around the edge of the tart—avoid placing decorations in the center to prevent them from sinking. Bake the pie for 30 minutes, then check; the center should have a slight wobble. If too runny, continue baking for another 10 minutes until set.
- Prepare the Maple Whipped Cream: Beat the double cream until thick peaks form. Gently fold in the maple syrup until fully combined. Serve the whipped cream alongside slices of the pumpkin pie for a deliciously creamy finish.
Notes
- Keep the pastry chilled before baking to avoid shrinkage.
- Use light muscovado sugar for a richer flavor; brown sugar is a suitable substitute.
- Allow the pumpkin purée to cool slightly before adding eggs to prevent curdling.
- Decorative pastry shapes add a lovely visual touch but should be placed only around the edges.
- The slight wobble in the pie center is normal after baking and indicates a perfect set once cooled.
- The maple whipped cream can be prepared ahead and refrigerated for up to 4 hours.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
