Delicious Nutty Pumpkin Pie Recipe | Food

Try this delicious Pumpkin Pie recipe with a twist, with added chopped mixed nuts! Perfect for those autumnal and winter evenings in the warm indoors!

Ingredients

• 9-inch flan tin
• 225g Shortcrust pastry (I used Just Rol brand shortcrust pastry)
• 1 tin of natural pumpkin puree (approx. 425g)
• 2 large eggs
• 170g granulated sugar
• 1/2 teaspoon of nutmeg
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon of salt
• 200g bag of chopped mixed nuts

Method

Preheat oven to 220°c or Gas Mark 7.

On a lightly floured chopping board roll out the pastry evenly with a rolling pin. The rolled out pastry should approximately be just under 1 inch in thickness.

Once rolled out, line the 9-inch flan time with the pastry, completely covering the base and sides inside the tin.

Place the tin in preheated oven and bake for between 10-15 minutes until the base is a pale golden colour and biscuity in texture & to the touch.

When removed reduce the oven temperature to 180°c or Gas Mark 4.

Then in a large bowl mix together the sugar, all the spices, a few handfuls of chopped nuts and then the condensed milk.

Next beat together the two eggs with a whisk before adding them to the mix.

Stir all the ingredients together thoroughly before stirring in all the pumpkin puree making sure there are no air bubbles.

The next step is to pour the mixture into the pastry case up to the crust edge (don't worry if there is mixture left over, you don't want it to overspill while in the oven!).

Sprinkle the top sparingly with a few more chopped nuts for a nice finishing touch.

Sprinkle the top sparingly with a few more chopped nuts for a nice finishing touch (optional).

Now place in the oven for around 50 minutes or until a knife that's inserted into the pie centre comes out clean.

Remove the pie from the oven and leave to cool.

Serving

Serve with custard or spray and enjoy!

Thanks Bekki.

Original Nutty Pumpkin Pie recipe © Mini Modette 2016

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