Delia Online

Pumpkin Pie

This recipe uses another version of shortcrust pastry that is used for sweet open-faced flans and tarts. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Nuts can sometimes be added; here there are toasted pecans, although walnuts or hazelnuts can be used, or the pastry can be made without nuts if you prefer. In autumn I love the velvet texture of pumpkin, but this tart could be made with butternut squash. If you can't find fresh pumpkin, replace with 1 x 425g tin Libby’s solid pack pumpkin.