Wednesday, 28 October 2015

Let's get baking - Pumpkin Pie

Well guys Halloween is coming, fast. We are only days away from Halloween now and with Halloween comes pumpkins! We love pumpkins in our house and so we got busy yesterday making some Pumpkin Pie. I love pumpkin pie and we have found a great recipe which we are following today over at BBC Good Food.

We started out with this massive pumpkin..


To get started with making Pumpkin pie you will need:

  • 350 grams of Shortcrust pastry

  • 140 grams of caster sugar

  • 25 grams of butter (you need to melt this just before adding it in to the mixture)

  • 750 grams of Pumpkin ( This needs to have already been peeled, deseeded and cut into chunks)

  • Plain flour ( A pinch or two to add over the top at the end)

  • 1/2 teaspoon of fresh grated nutmeg

  • 1/2 teaspoon of salt

  • 1 teaspoon of cinnamon

  • 2 eggs (you need to have beat them already)

  • 175ml of Milk (we used semi skimmed)

  • 1 tablespoon of icing sugar


You will also need:

  • 2 large mixing bowls

  • Rolling pin ( if using unrolled pastry)

  • Sieve

  • Scales

  • 22cm Tart tin the recipe recommends one you can remove the bottom from but ours didn't and it worked fine. (We used a cake tin)

  • Saucepan

  • Baking beans (or rice which we used instead of baking beans)

So let's get baking!
To start you will first need to cook all your pumpkin in the saucepan covered with water. just before you put it on you will need to pre-heat your oven to 180 oC You need to bring to boiling point then turn it down and let it simmer for around 15 minutes. you can tell when it has been cooked enough as the pumpkin will become soft and change colour. I did this part myself without wither D or Uncle L due to the boiling water and use of the cooker.

While your Pumpkin is simmering away you can get on with getting the kids involved and putting your pastry in your tart tin and cutting to size. Use a knife around all the edges of the tin to cut. Uncle L and D both got busy pushing our pastry into our shallow cake tin! Once it has been cut you need to put some baking paper on top and then add either your baking beans or your rice.


Simply put in the oven and cook for 15 minutes with the baking paper and rice/ baking beans then for 10 more minutes without the paper and rice/ baking beans to 'blind bake'. This simply means to cook the pastry until the pastry is a pale golden colour which looks slightly like biscuits.  By this point your pumpkin should already be cooling with the water drained and you can allow the pastry to cool down with it. Turn the oven up to pre-heat at 220 oC while you get on with the rest.

Onto the filling! Be warned this is going be incredibly gross. So now your pumpkin should be cool enough to use. If not take a small break or get on with the next step and come back to the pumpkin after. Now using one of your bowls and your sieve you need to push all your pumpkin through the sieve ( you can just puree it if you like). In the spirit of making it the way of the recipe we used the sieve. Uncle L just hated this part! I must say it was incredibly strange. In the words of Uncle L 'It looks like someone threw up some brains!' (yes he seriously said that!). Eventually you will finish with the pumpkin. Hurrah!


Now using your other bowl you will need to add your sugar, half of the cinnamon, nutmeg, melted butter,  beaten eggs, salt and butter and mix these all together into a runny mixture. As you can imagine this was both D and Uncle L's favourite part. They do love to mix things up. It was rather exciting this time as the mixture changes colour with all the ingredients inside


Once you have a good runny mixture add in your mix to your pumpkin and mix together until all the mixture is of a thick but still runny consultancy.

Now it is time to pour your mixture into your pastry and pop back in the oven. You will need to cook it for 10 minutes at 220 oC and then turn the oven back down to 180 oC and allow to cook for another 30 - 45 minutes. You will know when to take it out after the filling has just started to set and is no longer runny.

You just need to allow it cool before you remove the pie from the tin and add the rest of your cinnamon to some flour and dust it over the top. Pop it in the fridge and serve still chilled.

We could not wait to try it out! Uncle L was least patient in the waiting on it to cool! It was rather delicious and brought back some lovely memories from when my aunt used to make this for our Halloween parties.

Now we did not in any way use even half of our monstrosity of a pumpkin! We will have some more lovely Pumpkin recipes coming up in the next few days so if you love pumpkin like us, don't forget to come back.

If you would like some more inspiration for Halloween just click on our new Halloween Icon. Do you like it?


1 comment:

  1. I have saved this recipe to share with my daughter and granddaughter. We love pumpkin pie.


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