Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Prep:40 mins
Serves 8
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks350g sweet shortcrust pastryplain flour, for dusting140g caster sugar½ tsp salt½ tsp fresh nutmeg, grated1 tsp cinnamon2 eggs, beaten25g butter, melted175ml milk1 tbsp icing sugar
STEP 1Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.STEP 2Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.STEP 3Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.STEP 4Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
