Pumpkin Pie Recipe

Hello there!
One of my favourite fall traditions is baking the pumpkin pie. Carving the pumpkin, the spices that fill the air, and of course, the final result is something to get excited about every time! This year I tried this recipe from BBC Food and it came out delicious!!
I cheated a bit, using a packet of ready-made sweet shortcrust pastry and for the filling I used:
450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks2 large eggs plus 1 yolk (use the white for another dish)75g/3oz soft dark brown sugar1 tsp ground cinnamon½ level teaspoon freshly grated nutmeg½ tsp ground allspice½ tsp ground cloves½ tsp ground ginger275ml/10fl oz double cream

  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose-bottomed). Bake the pastry case blind for 20 minutes. With the cookie cutter, cut squirrel shaped pieces of pastry to decorate it in a more autumnal way. 
  3. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureƩ.
  4. Lightly whisk the eggs and extra yolk together in a large bowl.
  5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureƩ, still whisking to combine everything thoroughly.
  6. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up around the edges but still feel slightly wobbly in the centre.

In case you give it a try let me know in the comments how it went!



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