Ok, be honest…how many pumpkins have you bought this year. If you are anything like me you may have got a tad carried away at the pumpkin patch and can’t seem to resist the supermarket ones too.
When it comes to carving, do you just chuck the offcuts? Why not transform them into a yummy pie that will fill your house with all the autumnal scents you could wish for.
Who doesn’t love the smell of nutmeg and cinnamon? It makes me think of this seasonal time between summer and Christmas.
Now I’m no pie maker and I wanted to keep this really simple so I could include my girls. Baking with children isn’t always the easiest so I use pre-rolled pastry and the filling takes literally seconds to mix together.
The first time I tried a pumpkin pie recipe, I struggled to find one with UK measurements and ingredients so after some trial and error, here is one you should be able to follow easily.
Here is what you’ll need:
- 500g of cooked and drained pumpkin (I cook about 1kg)
- Shortcrust pastry – we used ready rolled
- 2 Eggs
- 1 can of Evaporated milk
- Half a tsp of cinnamon
- 175g of brown sugar
- Half a tsp of ground nutmeg
- Half a tsp of ground ginger
Five steps is all it takes to complete this simple pumpkin pie recipe
Cut pumpkin into small cubes and simmer for approximately 30 minutes until tender. You’ll need a lot more pumpkin than you think as it weighs less when it’s cooked and drained.
Drain the pumpkin thoroughly and use the back of a wooden spoon to push on a sieve to get as much water out of it as you can. Allow to cool slightly.
Choose between mashing and blending. Obviously, the mashing will give your pie filling more texture. It’s just personal preference how smooth you like it. Personally, I prefer the blended smoother option.
Now weigh out 500g of pumpkin. The first time I made this, I weighed it out before cooking and didn’t have enough. Needless to say, this error was a tad frustrating and meant going back, cutting up and cooking more pumpkin.Remember to cook, drain and mash the pumpkin BEFORE weighing it. Click To Tweet
Breeze and then line a pie dish with the pastry.
That’s the hardest bit out the way. The rest is super simple.
In a food mixer, add the pumpkin, evaporated milk, sugar, eggs and spices. Mix on medium speed until combined.
Add this rather wet mixture into your pie dish.
Cover with foil and cook at 180 degrees for about 30 minutes. Remove the foil and cook for another 15 minutes until it’s golden. Take it out of the oven and allow the pie to sit for 30 minutes. The residual heat will do the rest.
Serve warm with whipped cream.
A British Pumpkin Pie Recipe
Pumpkin Pie really isn’t a very British pudding but maybe give it a go. You might be surprised how much you like it and it may too become one of your autumn traditions.
If you’d like to see how we got on making ours and how we spent half term with some Halloween crafts and decor, then go check out my latest youtube video.
If you enjoyed making this pumpkin pie recipe, you might also like these Halloween bites we made last year.