You will need:
- 500g shortcrust pastry
- 400g pumpkin purée
- 150g golden caster sugar
- 50g dark brown sugar
- 3 eggs, lightly beaten
- 30g melted unsalted butter
- 200g double cream
- 1 tablespoon icing sugar
- 1 tablespoon of pumpkin spice (details below)
(For how to make pumpkin puree, see my previous recipe for Pumpkin Spice doughnuts.)
It’s Halloween week! And with Halloween comes pumpkin carving. But instead of throwing out the guts of your pumpkin, why not give this sweet but spiced recipe a go. My take on the classic Pumpkin Pie!
For this recipe you will need 1 tablespoon pumpkin pie spice. I know this is readily available in other countries but I had such a hard time finding it in England that I decided to make my own and it’s very simple.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground mixed spice
- 1 ½ teaspoons ground cloves
Mix well. Keep in a jar and use as and when needed.
Leave to cool and enjoy with some clotted cream and a nice hot chocolate as the evenings draw in!
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