This was my first attempt at making pumpkin pie and I’m really impressed! Autumn is one of my favourite seasons, cool breezy walkies, warm cosy dishes and tasty treats like this pumpkin pie. I made a variation of the @simplyrecipes, it’s an easy recipe and almost a cheesecake like consistency - here’s what I did. Click here to see the 'how to' video on my Instagram page.
Ingredients
For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 112 g chilled unsalted butter
- 3 to 4 Tbsp ice water, very cold
For the filling:
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 teaspoon salt
2 teaspoons cinnamon - 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 2 cups pumpkin pulp purée
- 1 1/2 cup double cream
Method
Method for crust:
- Pour everything into a bowl and mix until crumbly, and then pack together and roll into a compact ball.
- Flatten and roll out on a flour dusted surface until it’s a good crust thickness.
- Place in the pie dish and push any broken pieces back together.
- Place in the fridge to cool.
Method for filing:
- Make the purée by roasting the whole pumpkin cut into quarters on 200 degrees celsius till the flesh of the pumpkin is soft - this should take around 75 minutes. Make sure you oil the pan. I scraped the cooked insides and saved the remains for other creations.
- Mash the 2 cups of pumpkin and add all the ingredients to the bowl and mix!
- Pour the mixture into the pie dish. Bake on 220 degrees for 20 mins and cook for another 60-75 mins on 160 degrees.
- Let it cool outside the oven for 10 minutes and serve warm with a dollop cream - delightful! 🥧
