Sweet pumpkin pie

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By: Martin Blunos From: Good Food Live

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This recipe is classed as intermediate

Rating 3.50 / 5 (12 votes)

Prep time:
30 min
Cook time:
1 hr
Serves:
6-8

Martin Blunos stirs up a sweet sensation with this fabulous recipe for spiced pumpkin pie and irresistible whisky cream

Method

1. Preheat the oven to 200C/gas 6. Roll out the pastry thinly and use it to line a 23cm tart tin.

2. Beat the eggs together with the sugar, salt and spices. Add the pumpkin purée, coffee liqueur, double cream and soured cream and stir well until combined.

3. Pour the mixture into the pastry case and bake for 15 minutes. Lower the heat to 190C/gas 5 and continue cooking for another 45 minutes.

4. Remove the tart from oven and leave to cool to room temperature.

5. For the whisky cream: whisk all the ingredients together until thick.

6. Dust the pie with icing sugar and serve with the whisky cream.

Ingredients

  • 300 g sweet shortcrust pastry
  • 2 large eggs
  • 80 g caster sugar
  • 1 pinches salt
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 500 g cooked pumpkin flesh, puréed
  • 50 ml coffee liqueur
  • 175 ml double cream
  • 150 ml soured cream
  • icing sugar, for dusting

For the whisky cream

  • 250 ml double cream
  • 30 ml whiskey
  • 2 tbsp caster sugar

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Latest Comment

 

oh and ps- i found that just scooping the needed flesh out of the pumpkin and steaming for 20 minutes then blitzing worked wonders!

RebeccaS1980 RebeccaS1980  Posted 02 Nov 2009 12:08 PM
 

this recipe is really easy, found it great to follow, and although i cheated with my pastry (shop bought pre rolled) the pie still turned out great.I substituted the liquer with coffee esscence, which gave it a really rich taste. to use up the remaining pastry i then made some mini pumpkin tarts which went down well with the kids on halloween! all in all a great recipe which i will certainly use again

RebeccaS1980 RebeccaS1980  Posted 02 Nov 2009 12:07 PM
 

You can make your own puree by cutting the pumpkin into cm pieces and cooking gently in a little butter shaking the pan occassionally til tender then blitz!..easier way is to buy a tin!!

Lella 1 Lella 1  Posted 30 Oct 2009 11:05 AM
 

Pumpkin puree that is best for baking comes in a tin - the most common brand is Libbey's. It's not a foodie faux-pas like most tinned ingredients, it's actually very good! It's available in Waitrose... sometimes they stock it year round, sometimes they only bring it in in the autumn. You should also be able to source it online in a pinch!

jeninbrighton jeninbrighton Posted 13 Nov 2008 5:24 PM
 

How do you make the pumpkin puree?

Tollius Tollius Posted 08 Nov 2008 12:13 AM
 

I have tried this pumpkin Pie before, but haven't tried it with the coffee liquer and Whisky cream. It was absolutely delicious without those two ingredients, so with the liquer and cream it would be heavenly. One wouldn't know it had the pumpkin as a filling.

Cyclist1 Cyclist1 Posted 05 Jul 2008 12:59 AM