Easy Pumpkin Pie Recipe (Homemade)

Easy Pumpkin Pie Recipe – This is an American classic and tastes amazing. It is a great seasonal dish, that is very easy to prepare. For this recipe you will need baking beans, the ones I have are ceramic bean shaped balls, which you use to help bake pastry.

Serves: 10 good slices

Preparation: Pastry 25 mins, Filling 40 minutes (if making own puree)

Baking: Pastry 10 minutes, Filling 45-50 minutes

Dish required: 23cm pie dish

Ingredients :

For the pastry

260g/9oz plain flour

0.5 teaspoon salt

110g/4oz unsalted butter

2 tablespoons of water

1 medium egg yolk, beaten

For the filling

425g/15oz pumpkin puree – either one large pumpkin (at least 3kg) to make your own or shop bought puree in a tin

2 medium eggs

150g/5oz caster sugar

1 teaspoon ground cinnamon

0.5 teaspoon gound ginger

0.25 teaspoon ground cloves

284ml/10fl oz carton double cream

Easy Pumpkin Pie Recipe Ingredients

Method :

First we’ll make the pastry. Sieve the flour into your mixing bowl.

Easy Pumpkin Pie Recipe Method 1
Add the butter and sugar.

Easy Pumpkin Pie Recipe Method 2
Using an electric mixer, beat on a slow speed until the ingredients are well mixed and grainy in texture.

Easy Pumpkin Pie Recipe Method 3
Add the first tablespoon of water mix together.

Easy Pumpkin Pie Recipe Method 4
Add the second tablespoon and beat until you have a smooth even dough (it should be a little bit like childs modelling clay!). Make a ball out of the dough. Wrap it in cling film and put it in the fridge for at least an hour.

Easy Pumpkin Pie Recipe Method 5
Pre heat oven to 170c/340f/Gas Mark 3. Dust an area with flour and place your refrigerated ball of dough on top, this is technically pastry now.

Easy Pumpkin Pie Recipe Method 6
Roll your pastry until it is the same size as your pie dish and then place the pastry into your 23cm pie dish and prick it a few times with a fork.

Easy Pumpkin Pie Recipe Method 7
Cover the pastry with greaseproof paper and pour in baking beans.

Easy Pumpkin Pie Recipe Method 8
Put it in the oven for 10 minutes, this is known as partially blind baking (it is called this when you bake the pastry for a little bit, fill it and put it back in the oven for a second time). Brush the pastry with the beaten egg yolk and put back in the over for 1 more minute.

Easy Pumpkin Pie Recipe Method 9
Once you have removed your pie case, increase the oven temperature to 190c/375f/Gas Mark 5.
Now for the filling. This method shows you how to make the filling using a pumpkin and not tinned puree. Take your pumpkin and cut it in half.

Easy Pumpkin Pie Recipe Method 10
Now, using a spoon scrape out the inside removing all the pips and cut each half, in half again so you have 4 pieces.

Easy Pumpkin Pie Recipe Method 11
Peel the pumpkin (you might need to do this with a sharp knife).

Easy Pumpkin Pie Recipe Method 12
Chop the quarters into small chunks, try to keep them roughly the same size so they all cook at the same time. There should be about 1.5 to 2kg of chopped up pumpkin now. If there isn’t enough carry out the same process with the other half of the pumpkin.

Easy Pumpkin Pie Recipe Method 13
Place the pumpkin into a large saucepan, cover in water and bring to the boil. Cook until it is soft and can be mashed with the back of a spoon.

Easy Pumpkin Pie Recipe Method 14
Drain all the water and mash your pumpkin until its smooth in texture. Your puree is done!

Easy Pumpkin Pie Recipe Method 15
Put the eggs, sugar and pumpkin puree in a bowl and mix together.

Easy Pumpkin Pie Recipe Method 16
Now with a spoon mix in the spices and the double cream.

Easy Pumpkin Pie Recipe Method 17
Pour the mixture into the pastry and bake for 45-50 minutes until it is set and golden brown in colour.

Easy Pumpkin Pie Recipe Method 18
Remove the pie from the oven, let it cool and refridgerate, it’s best served cold.

Easy Pumpkin Pie Recipe Method 19
And thats it, its well worth the wait. Serve with thick cream, delicious!

Easy Pumpkin Pie Recipe

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