Sweet pumpkin pie

Serves: 8

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Prep Time: 50

Cook Time: 55

• 450g pumpkin, unpeeled weight, peeled and cut into chunks
• 2 large eggs, separated
• 60g soft light brown sugar
• 60g dark muscovado sugar
• ¼ teaspoon each cinnamon, nutmeg and allspice
• 3 tablespoons double cream
• 30g butter, melted

For the pastry

• 200g plain flour
• 100g butter, diced
• 2 tablespoons caster sugar
• 1 large egg yolk, beaten with 3 tablespoons ice-cold water

Method

1. Add the pumpkin to a large pan of boiling water and simmer for 15-20 minutes until tender but not soggy. Drain and leave in the colander to dry out for 2-3 minutes.
2. Push the pumpkin through a ricer or sieve to remove fibrous strands. Set aside to cool.
3. To make the pastry: put the flour in a food processor with the butter and a pinch of salt. Mix until it resembles breadcrumbs. Tip into a bowl and, with a flat-bladed knife, combine with the sugar and 2-3 tablespoons of the egg mixture to form a dough. Knead till smooth. Chill in clingfilm for 20 minutes.
4. Roll out the pastry on a lightly floured worktop to a 3mm thickness. Use to line a 3-4cm-deep, 24cm-round pie dish. Prick the base and trim the edge, then chill.
5. Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Whisk the yolks, sugars and spices until thickened and lighter in colour. Mix the pumpkin purée with the cream and melted butter, and fold into the yolk mixture. Whisk the egg whites until stiff and fold into the pumpkin. Pour into the pie dish. Bake for 30-35 minutes until the filling is set and the pastry is golden. Leave to cool and serve slightly warm dusted with icing sugar.

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