26/11/2020 Pumpkin pie recipe | House & Garden

Classic pumpkin pie

This pumpkin pie recipe is an American classic that is the perfect way to use up pumpkin flesh
left over from carving Halloween pumpkins. You can also make it with butternut-squash flesh.
BY SYB IL KAP OO R
17 NO V 2 02 0

YIELD

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26/11/2020 Pumpkin pie recipe | House & Garden

LENNART WEIBULL

Ingredients
Of all the pumpkin recipes pumpkin pie has to be the best way to use up flesh left over from carving
Halloween pumpkins, but you can also make it with butternut-squash flesh.

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26/11/2020 Pumpkin pie recipe | House & Garden

You could also try our easy pumpkin soup recipe.

For the pumpkin pie:

300g all-butter shop-bought shortcrust pastry, or pastry made with 225g flour
400g peeled, deseeded pumpkin or squash flesh
85g caster sugar
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
3tbsp dry sherry
1tsp cinnamon
5 medium egg yolks

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26/11/2020 Pumpkin pie recipe | House & Garden

150ml double cream

Icing sugar, for dusting

For the syllabub:

Finely grated zest of 1 lemon, plus 2tbsp juice

100ml dry sherry
2tbsp caster sugar
285ml double cream

Method

Roll out the pastry and line a 23cm china quiche dish or tart tin with a removable base. Patch up
any holes with pastry offcuts and prick the base witha fork. Line with greaseproof paper and
baking beans. Chill for 30 minutes.

Roughly chop the pumpkin or squash flesh and put into a saucepan with 200ml water. Bring to
the boil, cover and then simmer for about 20 minutes for pumpkin or 40 minutes for squash. The
flesh should be very soft and most of the water should have evaporated. Liquidise into a purée.

Heat the oven to 200°C/fan oven 180°C/mark 6. Bake the pastry case in the oven for 15 minutes,
then remove the paper and beans and return to the oven for a further 5 minutes.

Mix the sugar, lemon and orange zest, sherry and cinnamon into the warm purée. Beat the egg
yolks and cream together, add a small pinch of salt and stir into the pumpkin mixture. Pour into
the pastry case and bake for 30 minutes or until just set.

For the syllabub, place the lemon zest in a large mixing bowl with the lemon juice, sherry, sugar
and cream. Whisk until it forms soft, floppy peaks. Chill, covered, until needed.

Serve the tart at room temperature, dusted with icing sugar and accompanied by the syllabub.

To drink:

A sweet, rich wine, but not one with tangy acidity, so be wary of dessert Riesling, Loire wines or
Jurançon and go for a Sauternes, Sémillon or Muscat: Vistamar Late Harvest Moscatel 2014 from
Chile, £6.99 for 37.5cl, Majestic.

Photographs: Lennart Weibull | Food preparation and styling: Bianca Nice | Wine recommendations:
Joanna Simon | Table styling: Alexander Breeze

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