Halloween would not be complete without a pumpkin. Often though, as we carve them into Jack-o laterns, the innards are just strewn into the bin to rot. What a waste! I have been guilty of this too. It wasn’t until last year and I decided to grab a cookbook and make Pumpkin Pie, that I realised howdeliciouss it really was! So this year I really wanted to post a Pumpkin Pie recipe so you too can use every last bit of your pumpkin!
Now, unfortunatley with a new baby I just haven’t had the time (or energy) to experiment in the kitchen. However, one of my fellow bloggers has! Donna from Bobsy’s Mum has very kindly offered to Guest Post for me. Donna, a busy mum herself, shares her own recipes on her blog which she describes as mostly super kid friendly and offers advice on how to save time and money and most importantly enjoy cooking when you are busy! Do check out her page she has some awesome recipes on there and you can also catch her on Twitter, Facebook, Instagram and Pinterest. So here’s Donna!
I’ve never made a pumpkin pie before. It’s one of those things I’ve always been tempted by, but never quite gotten around to trying. I just always seem to run out of time. Much like mince pies, I spend weeks thinking about making them, then suddenly Christmas has passed, and I’m on to other things.
Well, this year, my son wanted to carve one and Husband needed a recipe for work. So there really was no excuse. It was much easier than I expected. When you look at recipes they often look incredibly complicated, but when you break it down this one really isn’t, and it’s yummy. That said, I’ve never actually eaten one before either…so who knows?!
For the Pastry:
- 300g Plain flour
- 100g Butter
- 50g Caster sugar
- Splash of water
For the Filling:
- 3 Eggs
- 550g Pumpkin, scraped out and chopped into 1 inch chunks
- 100g Caster sugar
- 1tbsp Butter, melted
- 1tsp Cinnamon
- 1tsp Nutmeg
- Pinch salt
- 125ml Milk
You will also need a 10-12-inch pie tin; we always use loose bottomed for ease. And some baking beads to blind bake the pastry.
If you prefer, a block of ready to roll sweet shortcrust pastry will work fine; you don’t have to make your own.
Generally, the smaller the pumpkin, the more flavour it holds. If you prefer this recipe can also be made with tinned pumpkin or butternut squash.
I tend to make the pastry first, so it’s ready, and there’s less to do later. For this, first, preheat the oven to 180 degrees and line the pie tin with greaseproof paper. Then, mix the flour and sugar in a large mixing bowl and rub the butter in with your fingers, until it resembles breadcrumbs. Add a splash of water and knead the mixture into a dough. Add water bit at a time until it’s a workable ball.
Roll this out on a floured surface, so it’s 1-2inchs larger than your pie tin all the way around. Gently place the pastry onto the greaseproof paper and use your fingers to press out to the sides, and up to the top. Trim any that hangs over.
To blind bake, prick the pastry with a fork, line with another layer of greaseproof paper and fill with baking beads. Bake for 15 minutes before removing the beads and baking for a further 5 minutes. Then, remove from the oven and leave in the tin to cool.
To make the filling, slice the top off the pumpkin and scoop out all of the seeds and icky bits. Then, scrape the flesh from the inside of the skin. It actually comes away surprisingly easily. Chop this into chunks and place in a saucepan. Cover with water and boil for 20 minutes until soft, before draining the water.
Now, you need to drain some of the excess juice from the pumpkin, or your pie will be very watery. There are two ways to do this. You could blend the pumpkin, then place the puree in a sieve over a bowl and leave it for around 1 hour. A lot of the juice will drip out on its own. Or, you could push the still whole chunks through a sieve. Forcing the water out and leaving you with a puree in the top, which may still need a little blender whizz. We went for the second option.
At this point, turn the oven up to 220 degrees to preheat for the pie.
To prepare the filling, add the sugar, salt, nutmeg and cinnamon to a large mixing bowl and stir. Add the beaten eggs, butter and milk and mix thoroughly. Once even, pour in the pumpkin purée and fold.
Pour this mixture into the pastry shell and spread evenly. It should just come close to the top of the pastry case. Carefully place into the oven and bake at 220 degrees for 10 minutes.
Turn the oven temperature down to 180 degrees and continue to bake for a further 35-40 minutes.
Leave to cool before removing from the pie tin. To add a finishing touch, sprinkle finely with icing sugar and cinnamon.
There we have it, well done Donna, it looks delicious. We haven’t got our Pumpkins yet, but I will most certainly be baking this when we do!
Do you make Pumpkin Pie with your leftover Pumpkin innards? Let us know in the comments!
P.S All delicious Pumpkin Pie images curtosy of Donna!