PUMPKIN PIE 🎃 🥧 Ingredients: • 500g pumpkin (peeled, deseeded, and cubed) • 350g shortcrust pastry (ready-made or homemade) • 140g caster sugar • ½ tsp salt • 1 tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground nutmeg • 2 large eggs • 25g unsalted butter (melted) • 175ml whole milk • 1 tbsp plain flour Instructions: 1. Prepare the pumpkin: • Preheat your oven to 180°C (160°C fan)/Gas Mark 4 & roast the pumpkin for 30-40 mins until soft, let them cool. Once cool, blend the pumpkin into a smooth puree. 2. Prepare the crust: • Roll out the shortcrust pastry on a lightly floured surface and line a 23cm pie tin. Trim the edges and chill the pastry case in the fridge for 15 minutes. • Blind bake the pastry by covering it with parchment paper, adding baking beans, and baking for 10 minutes. Remove the parchment and beans, then bake for another 10 minutes until lightly golden. Let it cool. 3. Make the filling: • In a bowl, mix the sugar, salt, cinnamon, ginger, and nutmeg. • Beat the eggs in a separate bowl, then stir in the pumpkin puree, melted butter, and spiced sugar mixture. • Gradually mix in the milk and flour until smooth. 4. Assemble the pie: • Pour the pumpkin filling into the cooled pastry case and smooth the top. 5. Bake: • Bake the pie for 40-45 minutes at 180°C (160°C fan)/Gas Mark 4, or until the filling is set but still slightly wobbly in the center. 6. Cool and serve: • Allow the pie to cool completely before serving. It’s perfect with a dollop of whipped cream. #pumpkinpie #pumpkinpierecipe - @tylerbutt_eats