Roast Pumpkin Pie
By OcadoLife
Published on 25 November 2022
This silky Roast Pumpkin Pie is chef Liam Barker’s take on the United States’ favourite dessert. Make it with fresh pumpkin when they’re available in autumn, or use 2 x 425g tins of pumpkin purée for a year-round version that’s speedier too, especially if you use ready-made shortcrust pastry instead of making your own. Tinned condensed milk caramel dulce de leche adds richness, and the spices bring beautifully warming flavours and aromas.Time and servings
2 hrs 45 minsTotal time
1Servings
45 minsPrep time
2 hrsCooking time
Ingredients
- 1 kg of pumpkin, peeled, deseeded and cut into 2-3cm cubes
- 250 g of plain flour, plus extra for dusting
- 50 g of icing sugar
- 125 g of cold unsalted butter, cubed, plus extra for the dish
- 1 397g tin ready-made caramel
- 1 large egg, beaten, plus extra for brushing
- 0.5 tsp of ground cinnamon
- 0.5 tsp of ground ginger
- 0.5 tsp of ground nutmeg
- 50 ml of milk (any type)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Put the pumpkin in a baking tray; roast for 45 mins until soft. Remove and set aside to cool.Step 2
To make the pastry, blitz the flour, icing sugar and butter for 1 min in a food processor, until it resembles breadcrumbs. Add water, 1tbsp at a time, mixing until it forms a dough. Knead briefly on a floured surface to make a smooth ball, then wrap and chill for at least 30 mins.Step 3
Grease a 20cm pie dish; dust with flour. Roll the pastry to the thickness of a £1 coin (reserving a small piece for decoration) and use to line the dish, leaving an overhang. Line with baking paper, fill with baking beans and blind bake for 30 mins until pale gold. Remove the paper and beans, let cool a little, then trim the overhang. Reduce the oven to 160°C/ 140°C fan/gas 3.Step 4
For the filling, mash the cooled pumpkin, then transfer to a mixing bowl. Add the caramel, egg, spices and milk. Mix with an electric whisk until combined and smooth.Step 5
Use a sharp knife to cut out leaf decorations from the reserved dough.Step 6
Pour the filling into the case and decorate with the leaves. Eggwash the leaves and pie rim and bake for 45 mins or until set. Leave to cool for at least 1 hr before serving: it’s great both lightly warm and fridge-cold.