I have wanted to try making pumpkin pie for such a long time, and finally found a very easy and fun recipe.
Of course, being Halloween, there was a bit of pumpkin lying around.
I can say, it was delicious. I was in heaven using some of my very favourite spices, the delicious winter smells wafted through the whole house, and the Mice children LOVED it.
Want to give it a go?
For the pastry
sweet short crust pastry case (or a packet of ready made sweet short
crust pastry with 40g/1½oz crushed pecans mixed in.)
For the filling
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream
Preparation method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm
diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve
and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering
point, giving it a whisk to mix everything together. Then pour it over
the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything
thoroughly.
7. Pour the filling into your pastry case and bake for 35-40 minutes, by
which time it will puff up round the edges but still feel slightly wobbly
in the centre.
8. Remove the pie from the oven and place the tin on a wire cooling
rack. Serve chilled (stored loosely covered in foil in the fridge) with
some equally chilled créme fraïche, but warm or at room temperature
would be fine.
Thanks Mr Worrall Thompson
