Pumpkin Pie
Shopping List
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.
Preheat the oven to 180C. Roll out your pastry an put it in your tin.
Blind bake your pastry case in a flan tin for 15 minutes.
In a pan, melt the butter and add in your sugars. Mix well.
Then add in the cream and spice.
Take off the heat and allow to cool slightly.
Add in your beaten eggs and mix in the pumpkin puree.
Fill your baked pastry case and bake for 35-40 minutes.
Leave to cool and enjoy with some clotted cream and a nice hot chocolate as the evenings draw in!
Let me know how you get on, on Facebook or Twitter!
Happy baking!
Britt xo
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!