It's October, so that means PUMPKINS! Pumpkin pie isn't a traditional dessert over here, but I'm a convert and think you will be too!
9 inch deep pie dish
Baking beans or lots of rice
Shortcrust pastry ready to roll (you can bake your own if you wish)
425g pumpkin puree*
200g light brown sugar
2 eggs and 1 yolk
1/8tsp ground cloves
1 can evaporated milk
- Preheat your oven to 180fan
- Cover your pie dish with the ready to roll pastry and poke some holes in it with a fork. Place a large sheet of baking paper into the pie case and fill it with baking beans or rice and then bake it for 10 minutes.
- While the pie crust is baking, combine your brown sugar, 2 eggs, yolk and spices.
- Once combined stir in the pumpkin puree
- Then mix in the tin of evaporated milk until it is smooth (it will be very liquid- don't panic!)
- By now, the pie crust should be about done. Remove it from the oven and carefully remove the baking paper and rice/baking beans.
- Fill the pie with your pumpkin filling and place it back in the hot oven.
- Once the pie is in the oven, bake the pie for 10 minutes.
- Turn the oven down to 160fan and continue to bake for 30 mins
- When the timer beeps, cover the edges of the pie crust in foil to prevent them burning and then return the pie to the oven for another 25-30 mins.
- Once cooked (it will still have a wobble in the middle) allow the pie to cool completely for at least 3 hours.
- Serve with cream, ice cream or just enjoy alone.
- Store it covered in the fridge for up to 5 days.
*You can purchase pumpkin puree or make your own by roasting your pumpkin until its soft and then blitzing it. Try to squeeze out as much water as you can so your puree is the consistency of baby food rather than soup.
If you have a go at this pumpkin pie, then don't forget to tag me so I can see you work! @bolesbakery @naomi.boles