Pumpkin Pie (USA)

Preparation

1. 1

   Preheat the oven to 180°C. Cut the pumpkin into large chunks, remove the seeds, and cook for 20-25 minutes, steamed or baked, until very tender with no resistance under a knife point.

2. 2

   Blend the cooked pumpkin into a smooth purée and let it cool — if it's quite watery, drain it briefly in a sieve to avoid a runny pie.

3. 3

   Line a pan with the shortcrust pastry and prick the bottom with a fork to keep it from puffing up as it bakes.

4. 4

   Mix the pumpkin purée with the eggs, sugar, cinnamon and milk, until you get a smooth, fairly liquid batter.

5. 5

   Pour the batter over the pastry base and bake for 45-50 minutes, until the edges are set and the centre still wobbles slightly when you gently shake the pan — it will finish setting as it cools.

6. 6

   Let it cool completely, for at least 2 hours, before unmolding and serving — a still-warm pie cuts poorly and the filling won't have fully set.