Pumpkin pie

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

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

Americas
United States
Pie
Vegetarian

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