HeBefore making this, i had never tasted Pumpkin Pie. And to be completely honest, i had significantly large reservations about the idea. But, it was Miles' birthday, and this is what he requested for his cake!
I can tell you, i was very pleasantly surprised. In fact, i L O V E pumpkin pie!
Sweet short crust pastry to line a 23cm flan tin - recipe here
Heat oven to 180°C. Scoop the seeds out of each half of the butternut pumpkin. Place the halves in a baking dish and place in the oven to roast for 1 hour. The pumpkin should be soft when pricked with a fork. Remove pumpkin from the oven, and carefully use a tablespoon to scoop out all the liquid that has pooled in the seed pouches. This is really important, as you don't want too much liquid in the pumpkin that goes into your tart mixture.
Scoop out all the pumpkin flesh onto a dinner plate. Leave aside to cool.
Grease a 23cm flan tin. Prepare your pastry dough - i haven't included a sweet short crust recipe here, but you can use this simple one from Taste.com.au, or use store bought. Once the pastry case is baked blind, set aside to cool.
Mix all dry ingredients together thoroughly in a bowl. Whisk all of the wet ingredients in another bowl. Then, combine the dry ingredients into the wet in three additions, mixing until fully incorporated each time.
Carefully pour the filling mixture into the cooled pastry case. Bake for 60-80 minutes until the centre is firm (doesn't wobble when gently moved). The filling should look shiny and dry to the touch.
Remove from the oven and leave to cool on a wire rack. After cooling to room temperature, refrigerate until ready to eat.
To serve, whip cream, and either pipe on top of the pie, or serve on the side.
The end result is almost custardy - its spices and smooth consistency melt together with the crispy, sweet pastry.
I know you will enjoy this old American classic...