Pumpkin Pie Recipe

Are you going to make a carved pumpkin this year, if you are can you get an edible pumpkin and use the “guts” to make a yummy pumpkin pie? We’ve got the perfect pumpkin pie recipe for you to try.

 

John Greenleaf Whittier, The Pumpkin, 1850

“Oh!—Fruit loved of boyhood!—the old days recalling,

When wood-grapes were purpling and brown nuts were falling!

When wild, ugly faces we carved in its skin,

Glaring out through the dark with a candle within!”

 

Ingredients

350g shortcrust pastry

Plain flour, for dusting

800g pumpkin, cooked and pureed

175ml condensed milk

2 eggs

1 tsp cinnamon

1/2 teaspoon ground ginger

1/2 tsp ground nutmeg

1/2 teaspoon salt

 

Method

Preheat the oven to 180oC. Roll out the pastry and line a 22cm loose bottomed flan tin and pop into the fridge 10 mins.

Layer baking parchment and baking beans onto the pastry and cook for 15 mins. After 15 mins, remove the beans and paper and cook for a further 10 more mins until pastry is golden brown. Leave to one side and let cool.

Turn up the oven to 220oC. In a large bowl, combine pumpkin, milk and eggs. Then add the cinnamon, ginger, nutmeg and salt – mix together until thoroughly blended. Once combined pour the filling on to the pastry and bake in preheated oven for 15 minutes. Reduce the heat to 180oC and bake another 35 to 40 minutes or until a knife comes out clean.

 

Download and save our Wilded Family pumpkin pie recipe to share with family and friends.