Well I couldn’t miss a week because I was in America could I?! Here is my pumpkin pie as a tribute to my American holiday and of course because it’s now October so it’s acceptable to have everything pumpkin spiced. I love pumpkin spiced flavoured/ scented things from cookies to candles but I’ve never actually had pumpkin pie so here is my first attempt. I didn’t use a big enough tin for the recipe so I also made two little ones and had some filling left over which I’ve put in the freezer to use as filling for a pie at a later date. The pie was the perfect consisitancy and set really well, I think it may have been slightly very baked even though I baked it for less time than the original recipe said. If I were to make it again I would perhaps add a little more sugar as I think it wasn’t quite sweet enough by itself but when eaten warm with vanilla ice cream it was perfect. It was relatively easy and quick to bake apart from having to hack at a giant pumpkin without a very sharp knife, so that would be my top tip use a sharp knife to chop and peel your pumpkin as it will save you a lot of time!
Prep time: 20 mins Cook/Bake time: 20 mins
Ingredients for filling
- 650g of Pumpkin
- 2 Eggs
- 25g of Butter
- 3/4 tsp of Cinnamon
- 1/2 tsp of Freshly grated nutmeg
- 175ml of Milk
- 175g of Caster sugar
Ingredients for Sweet Shortcrust pastry
- 200g of Plain flour
- 50g of Caster sugar
- 85g of Butter
- Water or egg.
- Preheat oven to 180 degrees celcius.
- First peel and chop your pumpkin into small cubes, then boil in pan on hob for about 15 mins or until soft.
- Whislt the pumpkin is cooking make the pastry by rubbing the butter into the flour and sugar, once is resembles bread crumbs add a little water or whisked egg until it forms a soft dough.
- Remove pumpkin from heat and drain and leave to cool.
- Greese a deep sided 23cm pie/tart tin, then using a rolling pin lift the pasty up in the tin, using a little ball of excess dough press the pastry into all of the dents.
- Blind bake the pastry in the oven for ten minutes using baking paper and baking beans, should be pale and slightly golden.
- Using a hand blender purée the pumpkin until smooth, you may need to add a little of the milk if the pumpkin is too thick.
- Mix together the sugar and the spices. Then melt the butter in the microwave and add to the sugar mix along with the eggs and milk and mix until well combined.
- Gently stir the sugar mix into the puréed pumpkin then fill the pie cases to the top.
- Bake the pies in the oven for 15-20mins until the filling it set, the serve warm with vanilla ice cream.