Pumpkin pie has become one of my most favourite desserts, and something that I bake on numerous occasions throughout Autumn. It took me ages to find a recipe that I got along with, one that wasn’t too complicated or that called for too many hard to come by ingredients (read, ingredients not available outside of North America). I’ve ended up combining several different recipes and now have my very own go-to Pumpkin Pie recipe that’s both simple to make and delicious!
With my recipe there’s no need for hard to come by canned Pumpkin, instead I make use of my previously made & frozen Pumpkin Purée Recipe. Of course, if you have a can of pumpkin to hand then just use that instead!
For the pastry
Here you can either use a pack of ready-made sweet shortcrust pastry or…
125g Plain Flour
30g Caster Sugar
2-3 tbsp of water
For the pumpkin pie filling
3 medium eggs
350ml can of evaporated milk
1/4 tsp ground cloves
1 tsp ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
40g soft brown sugar
450g pumpkin purée (approximately the amount you get from a medium sized culinary pumpkin)
Pinch of salt
Step 1 is to create your base. I used a food processor to make my shortcrust pastry. If you’re doing the same, add the dry ingredients and the butter and whizz it up until it’s crumbed. Then slowly add the water as the food processor is still going. Add the water until your pastry is in one giant clump. Be careful not to add too much water, nobody will be friends with someone who makes sloppy shortcrust pastry.
If you’re planning on doing this by hand you’ll have to rub the butter into the dry ingredients until it’s crumbed, then combine with the water until you get the pastry.
When your pastry is ready (using either method) wrap it in cling film and put it in the fridge for 20-30 minutes.
Whilst your pastry is firming up in the fridge it’s a great time to make the pumpkin pie filling. Simply combine all the ingredients in a large bowl and mix with a whisk. You might find it to be quite runny, this is normal so don’t freak out.
In the spirit of not over complicating this recipe I decided not to blind bake my base (blind baking is the act of cooking the base before adding a filling). The recipes that I’ve looked at in the past for Pumpkin Pie are all about 50-50 as to whether you need to blind bake, anyway.
Get yourself a 9.5″ pie dish, or any kind of pie dish you have, let’s not be picky.. to be honest, I just got the first dish that I saw in the cupboard. Take your firmed up pastry out of the fridge and roll into a nice circuloid (I know that’s not a word) shape, at least of a size that you can drape over your pie dish and fit nicely down the sides of it. Trim it neatly so that you end up with a lovely lined pie dish.
Slowly fill your pie case with the filling and place it in the centre of a preheated oven at 180ºC (fan assisted) for around 40 minutes or until golden on top. You might find it still appears quite wobbly, but this should firm up.
And you’re done! Enjoy your pumpkin pie with vanilla icecream or whipped cream. Om nom!