התמונה להמחשה בלבדPumpkin Pie
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. An American classic at its finest, featuring a velvety, rich pumpkin filling infused with warm, comforting spices atop a crisp, golden shortcrust.
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the pumpkin into a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- 2Heat oven to 180C/160C fan/gas
- 3Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Nutrition
- Calories
- 340
- Protein
- 6g
- Carbs
- 59.4g
Recommended Equipment & Products
- Electric hand mixer
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For a delicious dairy-free alternative, replace the cream with thick coconut milk. Children can help cut shapes from leftover pastry, such as leaves or stars, to decorate the pie edges before baking.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. An American classic at its finest, featuring a velvety, rich pumpkin filling infused with warm, comforting spices atop a crisp, golden shortcrust.
