Baking, Foody things, Uncategorized

Pumpkin pie recipe

I was asked on instagram to share my pumpkin pie recipe and as it’s a family favourite I thought it would be a good one to add to the blog.I’ve been thinking recently I’d like to publish the blog one day to pass the recipes and story if our journey down to our kids when they are older.I love using sweet pumpkins for our pumpkin pie so home grown varieties are usually better but any old pumpkin will do.You can either boil the pumpkin to make a pulp or roast. Either way will be delicious!Pumpkin pie recipePastryI use a basic shortcrust but you could use whatever you favourite recipe is

  • 2 CUPS (300G) PLAIN (ALL-PURPOSE) FLOUR
  • 145G BUTTER
  • 2–3 TABLESPOONS ICED WATER
  1. Process the flour and butter in a food processor or using your fingers until the mixture resembles fine breadcrumbs., add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. When ready to use, roll out on a lightly floured surface until 3mm (1/8 in) thick.

To bake blind – to produce a crisp tart shell ready to be filled with wet ingredients – top the pastry-lined tart tin or tins with a piece of non-stick baking paper that extends past the edge of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated 180°C (350°F) oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden

Pie filling1&1/2 cups pureed pumpkin
1/2c sugar of choice2/3cup milk powder2 eggs1teaspoon cinnamon1/2tsp ginger1/4 tsp ground cloves1/4tsp nutmeg1/2cup creamMethodMix all the ingredients together until smooth. If mix is too stiff add a little water.Pour into prepared our crust and bake at 180C for 40minutes or until mix is giggly and not sloppyLeave to cool then complete cooling in fridge to set.Enjoy!