Pumpkin Pie

October 31, 2011

As its halloween today, I baked a pumpkin pie. I have used the receipe before and its pretty easy and makes a nice and yummy use of all the lovely pumpkins in the shops.

I bought frozen shortcrust pasty, just because I am lazy, my sister (whose birthday it is today) always makes her own pasty and it’s especially delicious! I bought a small edible pumpkin, about the same size as Alice’s head (2 year old toddler) or 8″-9″ in diameter.  I cut it in half and scoop out the seeds and stringy bits with a spoon, then popped the two halves in a microwaveable bowl and microwaved with an inch of water in the bottom for 15mins on highest setting. (If yours is not cooked by this time pop it back in for a couple of mins at a time until you can smush the flesh easily with a spoon). I left it to cool while I rolled out the defrosted pastry and lined my butter greased pie dish, which is 10.5″ or 27cm wide and 2″ or 5 cm deep. I blind baked the pastry for 15mins at 200 degrees C which in retrospect was probably a bit long as during second baking the edge got a bit too brown, I will probably do 10 mind next time. When the pumpkin was cool enough to handle I scooped the flesh out of the skin with a spoon, and whizzed it up with my hand blender until it was smooth, then added to the pumpkin puree, added a cup of sugar (I used light brown as I prefer it to white in cooking to give a slight caramel flavor), 1.5tsp cinnamon, 1tsp ground allspice, 0.5tsp ground ginger, 0.5tsp salt, 4 large eggs and 1 tin of evaporated milk and applied the handblender to the lot. (The receipe also called for 1tsp of ground cloves but I didn’t have any, I think this is an important flavor for a classic pumpkin pie so will get some in for next year) I poured it into my pie case and it filled it nice and deep. Its a very liquidy filling and a bit of a faff to get into the oven without slopping the filling over the sides but a coating around the edge tends to caramelise the pastry very nicely (think of ‘pasteis de nata’ portugese egg custard tarts). The recipe says bake for 30-40 mins at 170 degrees c, but I did mine a little longer as my oven is rubbish.

It is not really much of a looker, with its orangy brown filling and my slightly over cooked crust! But she tastes pretty good – I ate the slice I photographed above. If you have never had pumpkin pie before it is a  bit like an egg custard with a sweet spicy flavor and the pumpkin puree gives it a lovely texture. Not sure if the kids are too keen, I made them a apple meringue pie at the same time (see previous post https://mrspeacocksthingstomakeanddo.wordpress.com/2010/10/11/apple-meringue-pie/) which they (and Mr Peacock) chose for pudding yesterday instead of the pumpkin, so all the more for me! Trick or Treat?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: