Ingredients
400g pumpkin (or butternut squash), peeled and chopped.
200g sweet shortcrust pastry
80g caster sugar
1 tsp nutmeg
1 tsp cinnamon
1 egg
12g butter, softened
75ml milk
Suitable for: CleverChef
The Method
Add the chopped pumpkin to the inner pot and pour in enough water to cover the pumpkin.
Close the lid, select the STEW function and adjust the time to 40 minutes, then press START.
In a mixing bowl, add the sugar, nutmeg, cinnamon, eggs, butter and milk and whisk to combine.
Dust a clean work surface with some flour then roll out the pastry as thinly as you can. Use a dinner plate to cut around a perfect circle for the pie crust.
When the program has finished, open the lid and drain the water, then mash the pumpkin with a potato masher.
Select the SAUTE function, press START, then add the whisked milk mixture to the inner pot and stir to combine for ~3 minutes, then press CANCEL.
Empty the pumpkin mixture in to the mixing bowl, then wash and dry the inner pot.
Grease the inner pot with some butter, then carefully add the pie crust. Use your fingers to mould the crust to the bottom corner and pull up the edges of the crust.
Pour in the pumpkin mixture, leaving around 0.5cm of crust above the mixture.
Close the lid, select the BAKE function then adjust the temperature to 150°C and the time to 1 hour, then press START.
When the program has finished open the lid, cancel the KEEP WARM function and leave to cool for ~10 minutes. Use a spatula to lift the pie out of the inner pot then leave to fully cool before chilling in the fridge for serving.
