It’s the end of October, which only means one thing! It’s time to use all those leftover pumpkins to make some yummy pumpkin pie! Here’s our pumpkin pie recipe for a delicious Autumn treat:
Ingredients –
-Filling:
- 700g pumpkin (or butternut squash)
- 3 beaten eggs
- 340ml evaporated milk
- 150g caster sugar
- 2 ½ tsp mixed spice
- ½ tsp flaky salt
- ½ tbsp icing sugar for dusting
-Pastry
- 250g plain flour
- 125g unsalted butter, chilled and cubed
- 50g golden caster sugar
- Alternatively, you can buy easy packs of ready-made pastry!
Method –
- Start by making your pastry. Put your flour into a large mixing bowl along with the butter, and with your fingertips work the butter into the the flour until you’re left with a mix resembling breadcrumbs. Stir in your sugar and mix together, alongside 4tbsp of cold water until you feel your mixture has come together. If you feel your mix is too dry, gradually add small amounts of water until you are happy with it. Kneed your pastry until smooth and wrap up in cling film to let it chill for approximately 15 minutes.
- While your pastry is chilling, steam your pumpkin for approximately 25-30 minutes until it’s very tender. Do this by placing the pumpkin in a colander and set over a pan of boiling water, covering this with a tea towel.
- Preheat your oven to 200c, gas mark 6. Lightly flour your surface and begin to roll your pastry to the thickness of approximately a £1 coin. Use your rolled pastry to line a 3cm deep, 22cm loose-bottomed tin. Cut away any extra bits of pastry around the edges of the tin and push up along the sides.
- Line your pastry case with greaseproof paper and some baking beans, then bake for 15 minutes until the edges of your pastry are golden. Remove your greaseproof paper and baking beans and brush a layer of your beaten eggs over the pastry. Bake for further 10-12 minutes to crisp the pastry up. Allow to cool.
- Use a food processor to blitz up your pumpkin, or use a fork/potato masher to mash, forming a smooth purée. Beat this alongside the sugar, mixed spice and salt in a large bowl. Add your evaporated milk and leftover egg. Pour your mixture into the pastry case and bake for 15 minutes.
Finishing your pie –
- Reduce the temperature of your oven to 170c, gas mark 3, and bake for a further 25 minutes. There should be a slight wobble in the centre of your pie. Leave to cool before removing from the tin and placing it on a wire cooling rack. Mix your icing sugar and a small amount of mixed spice and sprinkle over the top for a finishing touch.
Serve and Enjoy!
Serve up your pumpkin pie with some yummy cream and enjoy! Don’t forget to tag us in pictures of your pumpkin pies on Instagram, @Wallsandfloors
