Name: Pumpkin pie
Yield: Serves 6-8
Cuisine: American
Ingredients: 150 g caster sugar; 200 ml double cream; 60 g butter; ½ tsp mixed spice; 700 g orange-fleshed, ripe pumpkin or butternut squash, peeled, seeded and cut into rough chunks; Icing sugar, for dusting; A few handfuls of pumpkin seeds; 250 g plain flour, plus extra for dusting; 1 small egg, beaten; 1 large egg, beaten; 125 g unsalted butter, plus extra for greasing; 180 g caster sugar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This is a more accessible version of the American classic.

Try to find a ripe orange-fleshed pumpkin if you can, though you can always use a butternut squash instead — they tend to be pretty consistent in terms of their flavour and ripeness.

Ingredients

125 g unsalted butter, plus extra for greasing
180 g caster sugar
1

Method

First make the pastry. In a food processor, electric mixer or by hand, beat the butter and sugar together until smooth and creamy. Slowly mix in the beaten egg (scraping the sides of the bowl every so often if you are using a mixer), then gradually fold in the flour to form a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

Lightly grease a 25 x 4cm de