Pumpkin Pie!

An Autumnal and Halloweeny Dessert that is perfect for everyone – An easy to Bake & Scrumptious Pumpkin Pie!

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By now you can see that I’m in to the whole Halloween Baking thing, with three recipes having gone up in the past two weeks such as my Pumpkin Cupcakes with Cream Cheese Frosting – how can I not?! October is my favourite month! (Partly due to my birthday but hey ho!) But anyway, I have oodles of requests for a Pumpkin Pie recipe from my readers, so I simple had to oblige! It would be rude not too!

I tried various different recipes for this and a lot of experimentation – and this is honestly my favourite. I used Libby’s Pumpkin Puree (for the UK can be found in Tesco/Waitrose) which on the tin says its from America – which doesn’t surprise me – but I was SO happy that I found it so easily! I tried recipes using actual Pumpkins, and even Butternut Squash, and they were fine as an alternative (simply boil the veg till soft and puree to the same weight) but the ease of using the tinned Puree is a dream!

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The sweet shortcrust pastry is a match made in heaven for the filling, and I clearly used some spare pastry to decorate – it just looks so cute! The filling is creamy, sweet, and sets like a dream once its been baked. I had experiments with recipes that use melted butter, all caster sugar, and all different sorts of things – but the combination of the Maple syrup, little bit of sugar, and evaporated milk to me is perfection!

Seriously though, if you like the idea of Pumpkin Pie then try this! If you find that Pumpkin can sometimes be tasteless, then this really is not!! Its a dream when served with a scoop of vanilla ice-cream, or custard, or even cream – its utter autumnal heaven! Enjoy!

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This serves 10-12!

Ingredients

Pastry Base
– 175g Plain Flour, plus extra for dusting
– 100g Cold Butter, diced, plus extra for greasing
– 1tbsp Icing Sugar
– 1 Egg Yolk
Pumpkin Filling
– 1x 425g Tin Libbys Pumpkin Puree
– 100g Maple Syrup
– 50g Caster Sugar
– 1tsp Mixed Spice
– 1/2tsp Cinnamon
– 2 Large Eggs, beaten
– 150ml Evaporated Milk

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Method

1) To make the Pastry – Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!

2) Grease & flour a Tart/Pie/Flan tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s). Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!

3) Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes – remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.

4) If you want to decorate your Pie with more pastry as there will probably be some left over – Whilst the base is baking, cut it out in any way you want (I used leaf cutters!) and refrigerate them for now!

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5) For the Filling – In a large bowl mix together ALL of the Filling ingredients with a whisk briefly till smooth – it really won’t take long at all – Pour into the base and top with the pastry pieces that you created (if you did) and bake the pie in the oven (at 180C) for 40-50 minutes until the centre stops wobbling, the pastry has browned slightly, and if you poke the middle with a  skewer it comes out clean (like a cake!)

6) Leave the pie to cool slightly before you remove it from the tin – serve with cream, custard, or Ice-cream!

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Tips and Ideas

I found the Libby’s 100% Pumpkin Puree in Tesco & Waitrose – and you can find it online easily – its from America as far as I’m aware which is probably why its not widely available!

You can use actual Pumpkin if you like, just cut some flesh into chunks of the same weight, and boil for about 15 minutes in water till soft, then push the chunks through a sieve so a puree is formed – but buying the tin is far easier!

If you don’t want the mixture to be as thick, or you’re wanting to bake something quick you can use the pre-baked tart cases you can buy, but the mixture will fill two of those as they’re very thin!

Store this dessert covered in the fridge – it’ll be good for about 2-3 days!

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Enjoy!!

You can find my other Dessert & Halloween Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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