Pumpkin Pie

  • 03 Mar - 09 Mar, 2018
  • Mag The Weekly
  • Cookery


· 320g ready-to-roll short crust pastry

· 425g canned pumpkin

· 140g caster sugar

· ½ tsp ground nutmeg

· ½ tsp ground cinnamon

· 2 eggs, beaten

· 25g butter, melted

· 100g Greek yogurt

· A sprinkle of ground cinnamon


Preheat the oven to 180°C. Roll out the pastry on to a floured surface, and line a 22cm (9in) fluted, loose-bottom tart tin with the pastry. Place in the fridge for 10 minutes. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans, and cook for five more minutes. Remove from the oven and leave to cool. In a bowl, combine the pumpkin purée, caster sugar and spices, then beat in the eggs, melted butter and yogurt. Pour mixture into the tart and cook for 35-40 minutes until the filling has just set. Leave to cool, then remove the pie from the tin.