So here we have Pumpkin Pie the second of my three posts for pumpkin week. A crisp buttery pastry case with a delicious pumpkin filling and just the right amount of spice!
When I started to think about doing a pumpkin week on the blog of course I had to include pumpkin pie. As I had no idea what pumpkin pie was actually made from or what it was supposed to be like I had to do a bit of research.
What I found out is that there are a lot of variations of pumpkin pie out there! However I’ve gone with just a basic traditional filling. It’s made using pumpkin puree, spices, eggs, sugar and cream. Most of the pumpkin pie recipes out there seemed to use a lot of spices and as I’m not such a big fan of those types of flavours I’ve toned down the amount of spice used in my recipe.
I’ve made the sweet pastry I used for this pie so many times and it always turns out perfect. It’s crisp, buttery and it just melts in your mouth. The quantities I used leaves you with a little pastry dough left over. I love to roll it out and bake it till it’s golden brown, sprinkle it with caster sugar, cut it into squares and eat them like little biscuits, yum!
My pumpkin pie puree was made from scratch. A lot of recipes out there use canned pumpkin and as this is not something readily available here I can’t really say if one is better than the other. The method I used to make the puree however was super simple. I didn’t have to peel the pumpkin all I had to do was cut the pumpkin in half, scoop out the seeds and then stick it in the oven skin side up at 180c/200c fan oven for 40 mins until a fork easily went into the skin. Once cooled, scoop out the flesh and puree it using a blender or push it through a sieve. See? so easy!
If I’m honest, although delicious, Pumpkin pie is never going to make it into my top 10 favourite desserts. My husband however (after I managed to get him to look past the fact that it had pumpkin in and actually try it!) thought it was delicious and had more than one slice!
The best way to describe Pumpkin pie to you is that it has the texture of an egg custard with the spice flavours of gingerbread. So if that sounds good to you give this recipe a try. Let me know what you think in the comments section below! Don’t forget to try my other pumpkin recipes, pumpkin soup and pumpkin muffins
- 225g cold butter, cubed
- 350g plain flour
- 50g icing sugar
- 1 large egg yolk
- 2-3 tbsp water
- 2 cups pumpkin puree
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 2 eggs + 1 egg yolk
- 1/2 cup brown sugar
- 1/3 cup caster sugar
- 1/2 tsp salt
- 1 1/2 cups double cream
- Place your butter and flour into a bowl, then using only the tips of your fingers rub the butter and flour together until you get a breadcrumb consistency.
- Add the icing sugar and mix until it is all combined.
- Mix the egg yolk with 1 tbsp of water then add it to your bowl. Use a table knife to fold the egg mixture into the flour mixture until the dough comes together, you might need to add more of the water 1 tbsp at a time to get it to come together as a dough.
- Wrap your pastry in cling film and chill it in the fridge for at least half an hour.
- Once you have let it chill take your pastry and roll 2/3 of it out and place it into a 23cm pie dish. Use a little piece of the spare dough to push the pastry into the edges of the dish, then use a sharp knife to trim the edges of the pastry flush with the dish.
- Take the remaining dough, roll it out and cut into long thin (about a cm wide) strips. Plait these strips then using a little water or egg white stick the plaits around the edge of the pie making sure you stick them to the pastry and not the dish. I made 4 smaller plaits and stuck them on in sections, it seemed easier than trying to do it in one long strip.
- Put you finished pie shell into the fridge to chill while you make the filling.
- Preheat your oven to 210c/190c fan oven,
- In a bowl mix together the pumpkin puree, spices, salt and both sugars. When fully combined whisk in the eggs and then whisk in the cream. The mixture will seem quite wet.
- Get you pie shell out of the fridge and pour in your filling. Bake in the oven for 15 mins before turning the heat down to 175c/155c fan oven and baking for another 20 mins.
- At this point you will need to get your pie out of the oven and wrap some foil around the crust to prevent it from burning. Once you have done this put your pie back into the oven for a further 20 mins or until a knife in the centre comes out clean.
- Leave your pie to cool completely before dusting it with icing sugar and serving it with whipped cream.
Pin Pumpkin Pie for later
Looking for some more pumpkin recipes? Why don’t you follow my All Things Pumpkin board on Pinterest!