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How to make the perfect pumpkin pie. Halloween or Thanksgiving dish you will die for. Muhahaha.
Pumpkin pie has long been a dish loved in America but I only discovered it around five years ago. And to be honest I only really have it at Halloween. This is something that is strange to me when I think about it because pumpkin pie is a real favourite of mine.
Every year when Halloween arrives my daughter asks me if we are making 'that pie' again. I reply yes and she smiles and jumps around for a bit all excited, (I'm sure that part will wear off now she is getting older soon!)
I have introduced it to a few of my friends and they all love it too. So it got me thinking, why don't we have it more?
With researching the best recipes this one beats the rest. It is straight from America. An old friend cooked it for me when I visited a few years ago, so I asked for the recipe from her. So here it is, sharing it with the world because it is that good.
It may take a bit of time to prepare but the results are amazing, so have a go and let me know what you think.
What do I need to make the pastry?
- 170g Plain flour
- 100g butter
- 2 tablespoons caster sugar
- 1 egg yolk
How do I make the pastry for the pie?
- Sieve your flour into a mixing bowl.
- Stir in the salt
- Cut the butter into small cubes and add to the mixture.
- Rub your fingers in until you get a mixture that resembles breadcrumbs.
- Add the sugar and stir
- Add two tablespoons of cold water.
- Add in the egg yolk.
- Work this mixture with your fingertips until you get a dough consistency.
- Flour your work surface.
- Take out your dough and roll out to the thickness of 0.5 cm (1/8 inch)
- This can be used to place in your tin (this should be no thinker than 5cm (2inchs).
- Trim down the excess pastry from the around the tin.
- Place clingfilm over the top and put into the fridge to cool while you make the filling.
(Alternatively you can buy very good already made shop bought pastry bases and cut out this step - make sure you buy a sweet pastry base though)
What do I need for the filling of the pie?
- 1 pumpkin
- 145g (5 ounces) of golden syrup
- 1 tablespoon of cinnamon
- 1/2 tablespoon ginger
- 1/2 tablespoon of ground cloves
- 2 large eggs
- 150ml (5 fluid ounces) of double cream
How do I make the filling for the pie?
- Pre-heat the oven to 200 °C (392 F)
- Cut the pumpkin in half or quarters.
- Remove the seeds and fibres inside.
- Place, skin side up, onto a roasting dish and splash it with water.
- Place this in the oven and roast until tender - around half an hour.
- Leave the oven on but take the pumpkin out and leave to cool so you can work with it.
- Peel off the skin.
- Cut the rest of the pumpkin into small parts and mash up, alternatively you could food process the pumpkin to get a smoother consistency.
- Sieve the mush into a bowl and drain for as long as you have time. Should be around an hour to get all the juices out though.
- While this is draining, take the pastry out of the fridge.
- Line it with greaseproof paper and fill with baking beans.
- Place in the oven for 15 minutes and remove.
- Take out the baking beans, and remove the greaseproof paper before baking it for a further 5-10 minutes (until a nice golden colour)
- Remove from the oven and turn it down to 180 °C (356F)
- Take the pumpkin puree and add the maple syrup.
- Add in the spices - cinnamon, ginger, cloves.
- Next mix in the eggs until you have a smooth consistency.
- Gradually add in the cream, stirring as you go until you have a smooth creamy consistency.
- Pour this into the pastry case.
- Place into the oven and bake for 40 minutes or until the filling set but still a little wobbly.
- Remove and let it cool before serving with a dollop of cream or ice-cream.
A cheats version:
Pumpkin pie does take a long time to make if done properly and make everything from scratch however, with shop brought alternatives it can cut preperation time dramtically.
- Buy already baked pastry
- Buy Pumpkin in a can (no messy work using the real thing)
You then follow the directions above but missing out the steps for making the pastry and the steps for creating the pumpkin paste. Nice and easy.