I love pumpkin pie so much, this is possibly my favourite pudding ever!! The first time I ever tried this was when one of my brothers went to his friends Halloween party and brought some back. The flavour of pumpkin and nutmeg is just brilliant. Served hot or cold this is such an awesome autumn treat for everyone!
Ingredients:
350g Plain flour
1tsp Ground cinnamon
200g Butter
150ml Cold water
1000g Pumpkin purée
410g(1tin) Evaporated milk
2 Eggs
170g Muscovado
1tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Ground ginger
Estimated time: 65 minutes
Directions:
Pastry first 🙂 weigh your flour, cinnamon and butter into a bowl and either rub together by hand, or use a mixer. Once the mix resembles bread crumbs slowly add cold water, mix this together until a dough forms. If it’s too dry add a bit more water! Wrap this pastry in cling film and leave in the fridge for 15 minutes.
Meanwhile peel and chop your pumpkin, scraping out the seeds and stringy bits. Weigh your pumpkin into a large saucepan and fill with water, just enough so the chunks are covered. Bring this to the boil and then simmer for about 10 minutes or until the pumpkin is tender.
Drain the water and mash the pumpkin chunks in a big bowl. Drain off any excess water that appears. Leave the pumpkin to one side to cool a bit.
In another bowl weigh your evaporated milk, sugar and spices, mix in the two eggs making sure everything is well mixed. This mix will smell amazing!! Make sure it’s well mixed before stirring in your mashed pumpkin.
By now the pastry will be rested but not too hard so rolling it will still be easy. Take the pastry and roll it out on a floured surface to roughly half a cm thick. Make sure you roll enough to cover your pie tin!
Carefully roll the pastry onto the rolling pin (don’t press down on the pin or you will just roll the pastry into itself!) and place it over your greased pie tin. Gently press the pastry into the edges and sides so that there are no holes.
Pour the pumpkin pie mix into the pastry case, as full as you can safely get it before putting it into the oven at 180c for 40-45 minutes. The pie is done when a knife or skewer comes out clean.
Serve this with cream or ice cream, hot or cold! I hope you all love this autumny pie as much as my family do, it is such a treat and everyone falls in love with it, it makes you enjoy the fact that the nights are getting colder and darker! And let’s face it, everyone loves a bit of pie!!! Enjoy everyone 🙂
Just the Basics 