Pumpkin Pie

Pumpkins are in season so what better time than now, espesially given the spooky halloween parties going on, than to make pumpkin pie with that year old tinned pumpkin puree you have in your cubord…

It is a 2 stage and pretty simple recipe using a 23cm pie dish and serves about 12.

Stage 1: Make the pastry.
Make breadcrumbs out of about 240g plain flour , a pinch of salt and 100g butter. 
Then add about 2 tbs of water to bind the mix together to a dough.
Leave in the fridge for 30 mins then roll out to about half a cm and cover the pie dish.

Stage 2: Make the pumpkin filling.

Get a big bowl and throw into it the below:
1 tin of 425g pumpkin puree,
240g evaporated milk,
230g caster sugar,
a pinch of salt,
1/2 tsp of ground ginger,
1/2 tsp of ground cinnamon,
1/4 tsp of ground mace,
1 tablespoon of plain flour,
1 egg.
Mix all together then pour into the pastry case.

You might have extra so I made a few mini pies too.

Then bake for about 30 mins (25 mins if making the mini pies) on 170c or 150c fan.

Take out a leave to cool and firm up.

I was surprised how nice this was. Not as sweet as I thought (as no sugar in the crust I think) and the spices worked perfectly with the pumkin.
Whether you make it for halloween (be quick you fool) or just for autumn you will enjoy this recipe I am sure.


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