Pumpkin pie from scratch

To make your own pumpkin puree

1. You can use canned pumpkin puree but fresh has that bit more flavor if you can (and is easy!). To make fresh, cut a pumpkin in half, scoop out the seeds and roast in oven 375-400F/190-200C with cut side down on a tray, around 40 mins until tender. Scoop out the flesh and puree with a blender. This can be done a day or two ahead.

To make your own pastry case

1. To make pastry from scratch, mix 1 ½ cups/210g all purpose/plain flour with 1 stick/4oz/110g unsalted butter, cold and cut into chunks, and 2tbsp/30ml confectioners/icing sugar, in a food processor until like breadcrumbs. While pulsing the mixer, slowly add some cold water until the dough just comes together (around 2-3tbsp, see picture above). Form dough into a ball, cover in cling film and chill for 30 mins before rolling out.

To make the pie

1. Preheat oven to 375F/190C.
2. Mix together the pumpkin, sugar, cinnamon, ginger, nutmeg and salt.
3. In a separate bowl, beat the eggs and milk together.
4. Combine the egg-milk mixture with the pumpkin mixture - best to gently whisk then let it settle.
5. If using homemade pastry, roll out dough and line a pie dish or tin. Press gently into dish to ensure there are no air bubbles underneath and trim edges.
6. The pastry case can be used uncooked, but I tend to bake blind (prick base with fork, fill with parchment/greaseproof paper and beans) for 10min first as I don't find my dish heats through enough to cook the base otherwise. A metal tin is probably OK without this.
7. Carefully fill the pie crust with the filling mixture and bake for approx 40min until the filling is set.