Pumpkin Pie is the taste of November. Traditionally a symbol of harvest time it has been a celebration desert for Thanksgiving and fall in America. Thank goodness it is now becoming more popular over here. I have to admit that we LOVE the combination of crispy pastry and smooth, spiced pumpkin filling it and yes, we could eat a whole one.
If you have left over pumpkins from Halloween and don’t know what to do with the them then we can thoroughly recommend these little beauties or you can buy a can of tinned pumpkin which simplifies the whole recipe. Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling.
What You Need
- 225g Shortcrust pastry (ready rolled for super short cut)
- 2 large eggs, beaten
- 1 x Can of Pumpkin Puree or 425g of pumpkin cooked and pureed
- 1 x condensed milk
- 170g granulated sugar
- 1/2 teaspoon of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Our secret admission is that we really don’t like making pastry so CHEAT along with us and buy the ready made, ready rolled stuff.
What To Do
- Preheat the oven to 200°C.
- Butter a pie or tart dish (approx 9-10 inches)
- Roll out pastry and line pie dish.
- Fork the bottom of the pastry so you don’t get a soggy bottom!
- Chill pastry for 15 minutes.
- Reduce oven to 180°C and pop pie dish in for 15 minutes.
- Check the pastry is cooked and keep it in oven until slightly brown and crisping.
- Combine all the filing ingredients until well mixed and pour into cooked pie dish.
- Bake for 40-50 minutes or until a knife inserted into the centre comes out completely clean.
- Allow to cool.
- Serve with whipped cream with a sprinkle of cinnamon for the whole Pumpkin Pie experience.