British Pumpkin Pie is a traditional British recipe for a classic take on the pumpkin pie that uses sherry and cinnamon to flavour the pumpkin custard that's then baked in a sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: British Pumpkin Pie.
For the Filling:
2 eggs, lightly beaten
150g brown sugar
500g cooked, mashed, pumpkin (allowed to cool)
80ml cream
1 tbsp sweet sherry
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Method:
Prepare the pastry as in the recipe then roll out until large enough to cover the base and sides of a pie dish about 25cm in diameter. Press the pastry down into the dish then trim off any excess. Cover the base of the pastry with a piece of baking or greaseproof paper then fill with baking beans and transfer to an oven pre-heated to 175°C. bake blind for about 10 minutes (or until very lightly golden) then remove from the oven and set aside to cool.
As the pastry is cooling, prepare the filling. Whisk together the eggs and sugar in a bowl until light and creamy. Now add the mashed pumpkin, cream, sherry and the spices. Stir thoroughly to combine then pour the filling into the cooled pastry shell. Smooth the surface with a spatula or the back of a spoon then transfer to the oven and bake for about 40 minutes, or until the filling has set.
Remove from the oven and allow to cool to room temperature before serving.
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