It’s officially autumn! The days are shorter, leaves are falling from the trees and it’s now acceptable to add baking spices to everything possible, including today’s recipe, which is for a pumpkin pie.
Although it may not be the official start of autumn at the start of September, I’m all for embracing the influx of pumpkin and spices because why not? It’s only for a couple of months each year, so sure, gorge yourself on the autumn flavoured goodies!
This is a staple pie for most Americans over thanksgiving but its not so common here in the UK, so making your own is something you have to do. A slice of pumpkin pie with some whipped cream is the perfect treat on a cold evening – trust me.
I’ll be sharing my own pastry recipe along with the pie filling recipe. Whether you’re looking for something new to try or for a recipe that actually works, why not give this a try? It’s all very easy to make and will honestly make the perfect dessert this autumn.
Are you having trouble finding the cans/tins of pumpkin puree, don’t worry, I have a recipe for that! Don’t forget to check out my recipe for pumpkin puree.
Anyway, lets get started, shall we?
425g Pumpkin puree.
250g Light brown sugar.
30g plain flour.
354ml Evaporated milk.
1 tsp Ground cinnamon.
1/2 tsp Ground ginger.
1/2 tsp Ground nutmeg.
1/4 tsp Ground cloves.
1/2 tsp Salt.
Before you get started on this recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, grabbing any equipment I may need, such as a 9 inch pie dish, spatulas and a large mixing bowl.
For the pastry, I recommend you check out the shortcrust pastry blog post I have, it goes into detail about how to make it.
Once you have the pastry made, you can then go ahead and and roll it out until its around 5mm thick and drape over your 9 inch pie dish. You can then press the pastry into place, trimming away the excess (don’t throw it away).
You can take the excess pastry and use it to make a decorative trim. I used some leaf cutters I bought from eBay, which were the perfect size to fit around the edge of the pie. This is optional and if you’d like, you can leave the edge plain. As for the left over pastry, you can re-roll the pastry into a ball shape, wrap in clingfilm and place in the freezer.
Place your unbaked pastry case into the fridge while you make the pumpkin pie filling – you’ll also want to preheat your oven to 180˚c/350˚f.
Into a large mixing bowl, you will want to go ahead and place in the pumpkin puree, light brown sugar, eggs, plain flour, ground spices and salt. Whisk it all together until its combined, it should be smooth and one consistent colour.
Then you can go ahead and add in the evaporated milk and whisk that in until its fully incorporated, this doesn’t take very long but ensure that it’s fully whisked in, otherwise your pie filling will bake streaky looking.
Take the pie case from the fridge and have your pumpkin pie filling to hand. Then you can go ahead and pour the pie filling into the pie case, trying your best not to get any on the trim.
Then you can place in the preheated oven and bake for around 60 minutes, once baked you can test if the pie is done two different ways. The first is to insert a knife into the centre, when removed it should be clean and the second way is to gently jiggle the pie, if the filling doesn’t jiggle, the pie is baked. As the pie is cooling down, sometimes a crack will appear on top of the pie.
Once fully baked, allow to cool fully before you serve and enjoy it.
When it comes to serving this pie, just some freshly whipped cream is needed (perhaps a pinch of pumpkin pie spice on top of the cream). You can enjoy it however you like.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.