Have you plenty of pumpkin hanging around after Halloween that you don’t know what to do with? Fancy making something tasty the leftovers?
Why not try out making a Pumpkin Pie? A great dessert that is easily amended to suit specific needs and flavours, it is easy to make and easily enjoyed!
An American Thanksgiving tradition, the pumpkins used to be boiled with milk in the pumpkin itself, before Hannah Woolley’s recipe advocated using a pastry case in 1670s instead
Pumpkin Pie
Pastry Case
- 250g unsalted butter
- 200g icing sugar
- 3g salt
- 100g whole eggs
- 500g flour
Light cream the butter and sugar together until light and fluffy. Slowly add the eggs to achieve a smooth consistency. Then gradually add the salt and flour before rolling out flat to line the pastry tin.
Pumpkin Pie Mix
- 3 eggs
- 500g cooked and strained pumpkin
- 1 x 410g can evaporated milk
- 175g dark brown sugar
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 tsbp mixed spice
Blitz all ingredients together to make a smooth mix. Cook in pre-baked pastry case(s) for 30-45 mins at 180ᴼC.
Remove from oven. Enjoy warm, or refrigerate consumption the next day
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