Halloween has become an increasingly bigger deal over here in the UK over the last decade or so, most likely because it’s such a big deal in the USA. For an obviously pagan holiday (sssh, we won’t tell them about Christmas) they absolutely love it with entire shops the size of our supermarkets dedicated to it. And, with that enthusiasm for the holiday coming over here, it only makes sense that seasonal recipes make their way over here too – especially Pumpkin Pie! Much like their Sweet Potato pie it seems like an unusual foodstuff to put into a dessert, which also isn’t really a pie. It’s a tart. But let’s not get into that. Pumpkin Pie is actually a really nice dessert as it’s not too sweet, it’s quite light, and it’s packed full of amazing spices. But you can’t really describe Pumpkin Pie to someone, you simply have to try it. So give this recipe a try! It can be made with either fresh Pumpkin or the tinned Pumpkin Puree and it’s great both ways.
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Pumpkin Pie
Print RecipeIngredients
- 425g tin of Pumpkin Puree
- 397g (1 Can) Condensed Milk
- 90g Light Brown Sugar
- 1tsp Mixed Spice
- ½ tsp Cinammon
- ½ tsp Ground Ginger
- ½ tsp Nutmeg
- 1 tsp Salt
- 1 x Whole Egg
- 3 x Egg Yolks
- Shortcrust Pastry
Instructions
Pre-heat an oven to 200°C/390°F/Gas Mark 6.
Roll out your shortcrust pastry to approximately 1cm thickness, and line a 25cm tart tin. Poke smallholes over the base using a fork. Trim off any excess pastry and leave to rest in the fridge for 15 minutes.
Add your pumpkin puree into a bowl along with the condensed milk and mix together.
Then add in the brown sugar, egg yolks, and dried spices then whisk into as smooth a mixture as you can.
Remove the pastry case from the fridge and fill with the pumpkin mixture.
Very carefully, without spilling the filling, transfer into the oven and bake for 10 minutes, and then turn down the oven down to 180°C/375°F/Gas Mark 5 and bake for another 30 - 35 minutes. You'll want a very slight wobble in the middle, much like if you were baking a quiche.
Leave to cool, then enjoy with either creme fraiche, a generous dollop of whipped cream or just by itself!
