Halloween has become an increasingly bigger deal over here in the UK over the last decade or so, most likely because it’s such a big deal in the USA. For an obviously pagan holiday (sssh, we won’t tell them about Christmas) they absolutely love it with entire shops the size of our supermarkets dedicated to it. And, with that enthusiasm for the holiday coming over here, it only makes sense that seasonal recipes make their way over here too – especially Pumpkin Pie! Much like their Sweet Potato pie it seems like an unusual foodstuff to put into a dessert, which also isn’t really a pie. It’s a tart. But let’s not get into that. Pumpkin Pie is actually a really nice dessert as it’s not too sweet, it’s quite light, and it’s packed full of amazing spices. But you can’t really describe Pumpkin Pie to someone, you simply have to try it. So give this recipe a try! It can be made with either fresh Pumpkin or the tinned Pumpkin Puree and it’s great both ways.
Pumpkin PiePrint Recipe
- 500g Pumpkin (peeled and seeds removed) OR 425g tin of Pumpkin Puree
- 397g (1 Can) Condensed Milk
- 90g Light Brown Sugar
- 1tsp Mixed Spice
- ½ tsp Cinammon
- ½ tsp Ginger
- ½ tsp Chinese Five Spice
- 1 tsp Salt
- Freshly Grated Nutmeg
- 3 x Large Eggs
- 320g Shortcrust Pastry
Pre-heat an oven to 200°C/390°F/Gas Mark 6.
Now, if you're using tinned Pumpkin, you can completely skip the next few steps and head straight to step 7.
Cut open your pumpkin(s) and remove all of the seeds and cut into about 1 inch pieces.
Place the diced Pumpkin onto a couple of baking sheets and drizzle with some flavourless oil (like Sunflower oil) and roast in the oven for approximately 45 minutes to an hour until it's soft.
Leave to cool, and remove the peel. NOTE: If you're strapped for time or feeling super lazy, it *is* okay to leave the skin on as it is edible. It just affects the appearance and texture, but it still tastes great!
Place the pumpkin into a food processor and blitz into a puree and leave to one side. If you don't have a food processor, then you can mash it with a potato masher.
Roll out your shortcrust pastry to approximately 1cm thickness, and line a 25cm tart tin. Poke smallholes over the base using a fork. Trim off any excess pastry and leave to rest in the fridge for 15 minutes.
Line the pastry with baking paper and fill with baking beans then blind bake in the oven for 10 minutes, and then remove the baking paper and baking beans and then place back into the oven for a further five minutes. Leave to rest and cool for 15 minutes.
Meanwhile, add your cooled pumpkin puree into a bowl along with the condensed milk, brown sugar, eggs, and dried spices then whisk into as smooth a mixture as you can.
Turn the oven down to 180°C/375°F/Gas Mark 5.
Remove the pastry case from the fridge and fill with the pumpkin mixture.
Very carefully, without spilling the filling, transfer into the oven and bake for approximate 30 - 45 minutes. You'll want a very slight wobble in the middle, much like if you were baking a quiche.
Leave to cool, then enjoy with either creme fraiche, or generous dollop of whipped cream!