Pumpkin Pie Recipe
My favourite part of Autumn is when pumpkins begin to appear at the store and the farmers market. That can only mean one thing, time to bake my favourite Autumn sweet treat, a Pumpkin Pie. I wanted to share with you my favourite recipe while there are still plenty of pumpkins available. I’ve made it multiple times, the recipe is adapted from the Hummingbird bakery Cookbook.
I suggest you press play on our Autumn playlist and get baking.
Home made pumpkin purée
Preheat your oven to 180˚C. Line a big baking tray with baking paper.
Get your butternut squash and cut it in half lengthwise. Scoop out the seeds and most of the stringy bits. Place cut side down onto the baking sheet.
Bake until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.
Basic Pie Crust
Ingredients
260g
1/2 teaspoon salt
110g unsalted butter
Method
Put the flour, salt and butter in the electric mixer with paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon water and beat until well mixed. Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add a another tablespoon of water, but be carful not to add too much water- it is safer to beat the dough at high speed to try to bring. the ingredients together.
Wrap the dough in clingfilm and leave to rest for 1 hour.
Preheat the oven to 170° C.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife. Lay a sheet of greaseproof paper over the dough crust and pour in the baking beans.
Blind bake the pie curst in the preheated oven for a about 10 minutes. Remove the greaseproof paper and baking beans and bake for a further 10 minutes. The dough should still be pale and slightly raw in the centre.
Pumpkin Pie
Ingredients
1 egg
425g pumpkin purée
235ml evaporated milk
220g caster sugar
1/4 teaspoon ground cloves
Method
Preheat the oven to 170° C.
Put the egg, pumpkin purée, evaporated milk, sugar, cloves, slat, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps.
Pour in the pie crust and bake in the preheated oven for about 30-40 minutes or until the filling is set firm and doesn't wobble when shaken.
Leave to cool completely, then serve with a dollop of lightly whipped cream and a light sprinkle of cinnamon.
Enjoy!