Pumpkin Pie!

An Autumnal and Halloweeny Dessert that is perfect for everyone – An easy to Bake & Scrumptious Pumpkin Pie!

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By now you can see that I’m in to the whole Halloween Baking thing, with three recipes having gone up in the past two weeks such as my Pumpkin Cupcakes with Cream Cheese Frosting – how can I not?! October is my favourite month! (Partly due to my birthday but hey ho!) But anyway, I have oodles of requests for a Pumpkin Pie recipe from my readers, so I simple had to oblige! It would be rude not too!

I tried various different recipes for this and a lot of experimentation – and this is honestly my favourite. I used Libby’s Pumpkin Puree (for the UK can be found in Tesco/Waitrose) which on the tin says its from America – which doesn’t surprise me – but I was SO happy that I found it so easily! I tried recipes using actual Pumpkins, and even Butternut Squash, and they were fine as an alternative (simply boil the veg till soft and puree to the same weight) but the ease of using the tinned Puree is a dream!

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The sweet shortcrust pastry is a match made in heaven for the filling, and I clearly used some spare pastry to decorate – it just looks so cute! The filling is creamy, sweet, and sets like a dream once its been baked. I had experiments with recipes that use melted butter, all caster sugar, and all different sorts of things – but the combination of the Maple syrup, little bit of sugar, and evaporated milk to me is perfection!

Seriously though, if you like the idea of Pumpkin Pie then try this! If you find that Pumpkin can sometimes be tasteless, then this really is not!! Its a dream when served with a scoop of vanilla ice-cream, or custard, or even cream – its utter autumnal heaven! Enjoy!

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This serves 10-12!

Ingredients

Pastry
– 1x Sweet Shortcrust Pastry Pack
OR
– 500g plain flour, plus extra for dusting
– 100g icing sugar
– 250g butter, cut into small cubes
– 2 large free-range eggs, beaten
– 1 splash milk
Pumpkin Filling
– 1x 425g Tin Libbys Pumpkin Puree
– 100g Maple Syrup
– 50g Caster Sugar
– 1tsp Mixed Spice
– 1/2tsp Cinnamon
– 2 Large Eggs, beaten
– 150ml Evaporated Milk

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Method

1) For the Pastry – Sieve the flour into a bowl and sieve the icing sugar over the top – If doing this by hand, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. If using a food processor, simply add the ingredients to the mixer and pulse till the crumbly mixture is achieved then pour into a bowl. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough – don’t work it too much or it will get too crumbly.

2) Preheat the oven to 200C (180C fan) – whilst heating, chill the dough in the fridge – Once chilled – grease and flour your tart tin and roll out your pastry on a floured work surface till it is about the thickness of 1 £1 coins. Place the pastry into the tin and gently press it into the sides trying not to rip it. It doesn’t matter if the pastry overlaps the edges of the tin at the moment because it will shrink slightly in the oven and you can cut it off once cooked.

3) Place a sheet of baking parchment on top of the pastry and fill with baking beans or rice (blind baking) – Bake in the oven for 15 minutes, remove from the oven, take the beans out and place back in the oven for another 5 minutes – until the pastry in the middle has cooked through. – Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled.

4) If you want to decorate your Pie with more pastry as there will probably be some left over – Whilst the base is baking, cut it out in any way you want (I used leaf cutters!) and refrigerate them for now!

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5) For the Filling – In a large bowl mix together ALL of the Filling ingredients with a whisk briefly till smooth – it really won’t take long at all – Pour into the base and top with the pastry pieces that you created (if you did) and bake the pie in the oven (at 180C) for 40-50 minutes until the centre stops wobbling, the pastry has browned slightly, and if you poke the middle with a  skewer it comes out clean (like a cake!)

6) Leave the pie to cool slightly before you remove it from the tin – serve with cream, custard, or Ice-cream!

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Tips and Ideas

I found the Libby’s 100% Pumpkin Puree in Tesco & Waitrose – and you can find it online easily – its from America as far as I’m aware which is probably why its not widely available!

You can use actual Pumpkin if you like, just cut some flesh into chunks of the same weight, and boil for about 15 minutes in water till soft, then push the chunks through a sieve so a puree is formed – but buying the tin is far easier!

If you don’t want the mixture to be as thick, or you’re wanting to bake something quick you can use the pre-baked tart cases you can buy, but the mixture will fill two of those as they’re very thin!

Store this dessert covered in the fridge – it’ll be good for about 2-3 days!

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Enjoy!!

You can find my other Dessert & Halloween Recipes on my Recipes Page!

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J x

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22 thoughts on “Pumpkin Pie!

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