Pumpkin Pie

pumpkin pie

Halloween might be over, but lets not forget pumpkin season isn’t over! Those pumpkins need bellies to be in and I will quite happily cook them all. Unfortunately we are seeing a huge increase in food waste especially over Halloween where  the seasonal squash is being carved as part of the Halloween tradition, but then thrown away and never spoken of again…those poor pumpkins. If you don’t want to cook the flesh there’s definitely the insides that get scooped up with can be blended to make delicious pumpkin puree and let us not forget the seeds which can be caramelised!

Of course I did my thing and cooked, baked, boiled, caramelised and pureed as much Pumpkin as I could get my little hands on. We had a grand old time widening our bellies, but its cool Christmas is round the corner and you know, we need that insulation. I have plenty of recipes i should have uploaded over October for the countdown to Halloween, but for some reason i just didn’t…sorry! It’s ok though, I’m doing it now and technically i could just be really early for next year.

For this recipe i made my own pumpkin puree, as canned pumpkin isn’t so easily available to us Brits as it is in the states, but it all goes hand in hand with making the best Pumpkin Pie. To make the puree all you need to do is cut the pumpkin in half, scoop out the stringy bits and seeds, place the pumpkin face down on a baking tray and bake for around 45 minutes on gas mark 4 or until the flesh is soft. Once cooked, leave to cool a little then peel the skin and chop into small chunks. Place chopped pumpkin into a blender and blend until all the chunks are gone and you have a nice consistent puree.

Ingredients:

Shortcrust Pastry

2 Cups Pumpkin puree

1 can Evaporated Milk (i used around 3/4 of a can for this recipe)

1/2 cup Dark Brown Sugar

1/3 cup white Caster Sugar

2 Eggs, 1 Yolk

2 1/2 tsp Pumpkin Spice

 

Pre heat the oven to gas mark 7

Prepare your pastry by rolling it out and lining your pie dish, keep the dough fairly thin but thick enough not to soak up too much moisture.

In a bowl  mix together the brown sugar, caster sugar and pumpkin spice.

Beat the eggs, then add to the bowl of sugar mixture and whisk. Next add the pumpkin puree and mix with a wooden spoon until all ingredients are mixed together well. Finally add the Evaporated milk and give the mixture one last stir to make sure all ingredients are incorporated well. The pie filling will be quite runny.

Pour into prepared pie dish and bake for 15 minutes, turn down the heat to gas mark 4 and carry on baking for around 40-50 minutes (my oven took about 43 minutes so keep an eye on it as ovens will vary)

Leave to cool and allow pie to set then serve and enjoy with a good dollop of double cream or the left over evaporated milk!

You could also top the pie with some caramelised pumpkin seeds

 

 

 

Advertisements