Monday, 27 October 2014

Easy Pumpkin Pie!


Close your eyes and think of warm pumpkin pie... now you're craving it right?! Fear not as today's post is a recipe for the simplest pumpkin pie, it's so simple that it's a challenge to mess it up!


You will need to make shortcrust pastry and the pumpkin pie filling, I've separated them into two blog posts but you can simply click here for the recipe.

Ingredients for the filling:
  • 800g pumpkin flesh, cut into small pieces.
  • 140g caster sugar
  • 1/2 tbsp salt
  • 1/2 tbsp grated nutmeg. or nutmeg powder.
  • 1/2 tbsp cinamon
  • 2 beaten eggs
  • 25g melted butter
  • 175ml milk
  • Icing sugar and more cinnamon (around 1/2 tbsp) to sprinkle all over the pie!

 Start by making shortcrust pastry.
Preheat your oven to 180C/160C/gas mark 4. Roll it out on a lightly floured surface, then sprinkle some flour over the top so that it doesn't stick to the rolling pin. Line your loose-bottomed tin with the pastry and cut off the access. Butter one side of some tinfoil and put it on top of the pastry with the buttered side down, then put baking beads (I used lentils, a lot of lentils) on top to keep the pastry "tin shaped". Pop it into the oven for 15 minutes. and then remove the tinfoil and bake for another 10 minutes or so until the pastry is golden brown-ish.


My pastry shrunk a little on my first attempt (above) so it might be a good idea to leave a little more access when cutting to size. I did that on my second attempt and the results were much better (below).

Leave it to cool.


If you are anything like me and are planning to carve the pumpkins afterwards then you should cut the tops of the pumpkin off, and use a spoon to scrap out all the seeds. Use a knife and spoon to get enough flesh out for the pie, because the pieces will be fairly small, you won't have to cut them any smaller.

 Instead of throwing away the seeds, you can roast them with salt for another tasty treat!


Mix the sugar, salt, nutmeg, and cinnamon in a bowl. Add in the beaten eggs, melted butter, and milk and mix it altogether. Push the pumpkin through a sieve into the mixture, you can blend the pumpkin before this step as it makes the process so much easier! Once the pumpkin puree is added to the mixture, stir it with a whisk until everything is evenly mixed.

Pour into tart shells and put it into the oven at 220C/200C fan/gas mark 7 for 10 minutes. Then reduce the heat back to 180C/160C fan/gas mark 4 and continue to bake for a further 35 minutes, or until the filling is set.
 

Sprinkle with icing sugar and cinnamon!


and..... ENJOY!!!


I'm not entirely sure but I think pumpkin is a dish best serve cold, but you have got to try eating it when it's fresh out of the oven! It is O' so heavenly!!! I even pop it into the microwave for a few secs to warm it up when it's cooled down because it is just that good and perfectly perfect for these chilly wintery days!
 

Hope this post has been easy to follow and somewhat helpful for you, let me know if you've ever tasted or made pumpkin pie before, or if you have any tips I would love to hear them!

Grace

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