Images & Text by Darren Muir
PUMPKIN PIE INGREDIENTS. 750 Grams Pumpkin/Squash peeled seeds removed and cut into dice. 300 Grams shortcrust sweet pastry Flour for dusting 1/2 tsp salt 1/2 tsp grated nutmeg 2 eggs (beaten) 25 grams melted butter 175ML milk 1tsp icing sugar 1tsp cinnamon
METHOD. Place pumpkin in large pan cover with water bring to the boil, then turn down heat to a simmer until pumpkin is tender drain and let cool.
Heat oven to 180C (350F) Gas 4. Roll out pastry on floured surface and line a 22cm tart tin with pastry/chill for 15 mins in fridge. Line with baking parchment and baking beans ( tip I use split peas) bake for 15 mins, remove beans and paper and then bake for another 10 mins. Increase oven temp to 220C (425F) Gas 7. Then push your pumpkin through a fine sieve into a large bowl add the sugar, salt and nutmeg and half the cinnamon mix in the beaten egg milk and butter. Stir to combine until it's a smooth mix.
Pour into tart base, cook for 10 mins, then reduce oven temp to 180C (350F) GAS 4. Bake for a further 35 mins remove and let cool completely, when serving dust with remaining icing sugar and cinnamon. (Tip use a hand blender if you find the sieve to much work I did)
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