The recipe for this quintessential American treat is loosely based on this recipe from BBC Good Food but with a couple of time saving tweaks it is transformed from something slightly daunting to a desert that will, A - make an impression and B - be turned out quickly and easily.
- 1 425g tin Pumpkin Purée*
- 140g Caster sugar
- 1/2 tsp Salt
- 1/2 tsp Freshly grated nutmeg
- 1 tsp Cinnamon
- 2 Eggs beaten
- 25g Butter
- 175ml Milk
- Icing sugar for dusting
- 1 Ready-made sweet shortcrust pastry tart case
*or same weight of fresh pumpkin stewed and sieved to make the purée
Set the oven to 220C/ 200C fan/ gas 7
Tip the pumpkin puree into a large bowl, add the beaten eggs, milk and melted butter. In a separate bowl, combine the dry ingredients: sugar, salt nutmeg and the cinnamon. Once this is done you can slowly combine the dry ingredients with the pumpkin puree mix. Gently pour the filling into the pastry tart case which should be placed on a flat baking sheet.
Put the filled pumpkin tart in the oven for 10 minutes, then reduce the temperature to 180C/ 160C fan, gas 4 and continue to bake for a further 30-40 minutes until the filling is set.
Allow to cool then dust lightly with icing sugar. Chill and serve with crème fraîche or double cream.
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