Pumpkin Pie
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Pumpkin Pie Recipe
This pumpkin tart recipe comes credit to Marna Ross, my wife, and best friend. I love it when she bakes this pumpkin tart. The spices and smell of pumpkin fill the entire house and remind me of a good time in my life when I was little and spent the school holidays on a farm in Newcastle.
It is a traditional and classic pumpkin tart recipe and can be made with pumpkins or butternut. Both taste equally good and it is almost impossible to taste the difference between the pumpkin or butternut.;
Many people eat squashed or mashed butternut as a side dish and many restaurants list pumpkin as a vegetable of the day. Pumpkin as a side dish tastes good, but this pumpkin pie tastes better and looks good on a plate. I love this pumpkin pie as a side dish with savoury dishes like stew or roasts.
The pumpkin pie tastes good as is, or you can serve it by sprinkling a little cinnamon over the top or drenching it in a meaty gravy. We have tried a few variations, and they all work well.
If you have tried our pumpkin pie recipe, please let us know what you think. We love to hear your feedback and use the information to improve our recipes.
Recipe Info
Yield
Serves: 8
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Preheat the oven to 180°C
- Cover the pumpkin with water in a large saucepan. Boil, covered, for 15 minutes. Drain, and set aside to cool
- Prepare a work surface with flour then roll out the pastry on the work surface. Use the pastry to line a loose-bottomed tart tin, then let it chill for a few minutes
- Blind bake (pre-bake) the pastry for 15 minutes, then bake for a further 10 minutes after blink baking. Remove from the oven and let it cool
- Increase the oven temperature to 220°C. Finely pureé the pumpkin then sieve into a large mixing bowl. In another bowl, combine the sugar, salt, nutmeg, and half the cinnamon. Mix in the beaten eggs, melted butter, and milk. Add the mixture to the pumpkin pureé and mix well to compbine. Pour the mixture into the tart shell and bake for 10 minutes, reduce the temperature to 180°C and bake for a further 35 to 40 minutes
- Remove the baked pumpkin pie from the oven and allow to chill. Mix together the remaining cinnamon and icing sugar and spread over the top of the pumpkin pie
- Serve hot or cold. Enjoy!
Current Rating
5.00 from 4
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WHO WE ARE
The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Lance Wood
As a full-time chef, I can tell you this recipe takes time, but it freezes well and heats up again in no time. Perfect pumpkin pie recipe for restaurants. Great work here. 5.00Respond to Comments
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Noah Sedgefield
Thanks for sharing this well-documented pumpkin pie recipe. The instructions are clear and easy to follow and I love the addition of the icing sugar. Classic. 5.00Respond to Comments
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Hillary Thompson
I am a huge fan of these kinds of recipes. There are so many variations of pumpkin pie recipes, but I found your recipe to be the most useful. I also love the fact that you can download the ingredients and the instructions from your website. Good thinking there. 5.00Respond to Comments
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Elaine Thomas
Terrific pumpkin pie recipe. 🥧🥧 5.00Respond to Comments
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