Pumpkin Pie is a sweet and delicious autumnal pie and our Go Spice Mixed Spice blend has a combination of spices similar to American Pumpkin Pie Mix.
You will need to use edible pumpkins, which are much less watery than those grown for Halloween lanterns and have more flavour, but butternut squash is a good substitute if necessary. We used maple syrup to add a deeper, authentic taste, but you can use sugar instead. You could make your own shortcrust pastry or buy ready-made. We used unsweetened pastry, but you could use sweet shortcrust pastry if you prefer. Serve with cream or yoghurt.
For a 20cm tart tin
1 small edible pumpkin or medium butternut squash
145g maple syrup
2 tsp Go Spice Mixed Spice
2 large eggs, beaten
150ml evaporated milk
Pre-heat the oven to 200°C. Cut the pumpkin or squash into halves or quarters, depending on the size, and scoop out the seeds and fibres. Place skin-side up in a roasting dish with a couple of tablespoons of water. Roast for about half an hour, until tender.
Keeping the oven on, take the pumpkin out and leave to cool slightly, then peel off the skin, and put the flesh into a food processor. Blend until smooth, then put into a fine sieve or piece of muslin suspended over a bowl and drain for at least an hour.
Wipe the inside of a 20cm tart tin with a little butter to prevent the pie from sticking. Use the pastry to line the tart tin. Cover with clingfilm and chill for 30 minutes.
Line the pastry case with greaseproof paper and fill with baking beans to blind bake. Put in the oven for 15 minutes, then allow to cool a little before removing the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven and turn the oven down to 180°C.
Meanwhile, put 250g of the pumpkin purée in a large bowl, discarding the excess liquid, and stir in the maple syrup and the Go Spice Mixed Spice. Taste for sweetness, then mix in the eggs. Gradually stir in the evaporated milk until you have a thick, creamy consistency – you may not need it all. Pour into the pastry case.
Bake for about 40 minutes, checking after about 30 minutes, until the filling is set, but still slightly wobbly in the centre. Allow to cool on a wire rack for at least an hour before serving.