Pumpkin Pie

The cold snap has officially arrived in London; with a definite hint of winter. This is my favourite time of year and I have been anxious to finally christen ‘the pie dish’… I’ve only had it since April, and that was after technically ordering it in October last year. It’s been awhile.

This post is mainly for the benefit of my friend Craig; he asked me for the recipe and so I thought I would share it on my blog. However, it’s currently 38°C in Australia and pumpkin pie or any pie is that last thing I want to eat in that heat... unless it’s a chilled pie made of ice!!

Pumpkin Pie

from Hummingbird Bakery Cookbook
Basic Pie Crust
No pre-baking required
260g plain flour
1/2 teaspoon salt
110g unsalted butter

Grease a 23cm pie dish.

Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
Add 1 tbsp water and beat until well-mixed. Add second tbsp water and beat until you have a smooth dough. Wrap in cling film and leave to rest for an hour.

Roll out on a floured surface and line the pie dish, trimming the edges.
Preheat oven to 170°C (325°F) Gas 3.

For the filling
1 egg
425g tin pumpkin puree (such as Libby’s)

235ml evaporated milk
220g caster sugar
1/4 tsp ground cloves
1 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tbsp flour

Put everything in a large bowl and mix until smooth and well combined. Pour into uncooked pie crust and bake for 30-40 minutes, or until the filling is set firm. I did find I had to bake it for a bit longer, but that is just my oven.

Leave to cool completely, and serve with a big dollop of whipped cream.

And finally have all your friends come around to eat it... I've tried and I can't eat a whole pie myself.

Happy Baking x