Thursday, 30 October 2014

Pumpkin Pie

Pumpkin pie

I've always wanted to try Pumpkin Pie but it's not readily available in the UK  as it's an American pie. 
I also read that Carving pumpkins are no good to make a pie as they have no taste so the only other way to make it was to buy the Libby's canned pumpkin which was impossible to find and too expensive to buy.
My last option was to check for recipes on you tube and woohooo I saw people using Butternut Squash and said how much nicer it was to use instead of a sugar pumpkin. So I got myself a Butternut squash and gave it a go.
This recipe is so easy and really tasty .

Short crust pastry (homemade or shop bought)
1 can of condensed milk (397 g)
2 eggs and one egg yolk
1 cup of pumpkin/butternut puree
1 and half tsp cinnamon powder
pinch of ginger
pinch of nutmeg
pinch of all spice
Double cream (optional to serve)

For the shortcrust pastry:

2 cups of plain flour
1 cup of cold butter
1 table spoon of sugar
Iced or very cold water

Pulse the butter ,flour and sugar until it resembles bread crumbs. If you don't have a food processor you can use a cold knife and cut into the mixture.
Now slowly add a table spoon of the cold water and pulse until the dough starts to come together but not forming the dough yet.
You may need to add a little more water if it's still too crumbly but be careful not to add too much as you don't want wet squidgy dough.
Use your fingers to check if the crumbs come together when squeezed. If it does, it's ready.
Form the dough into a ball and cut it in half and roll both bits into a ball and flatten them to make discs and then refrigerate for 30 minutes

Method and Preparation:

Pre heat the oven to 230
Roll out one of the chilled discs if pastry gently on a floured surface and press it very gently into the pie dish.
This does not have to be part baked before adding the filling.

Pie filling:

In a large mixing bowl , add the pumpkin, eggs and yolk , condensed milk and spices and whisk together until combined.

Now carefully pour the filling into the pie crust.

 Place the pie in the middle shelf of the oven and bake for 10 

minutes on 230.

After ten minutes, turn your oven down to 180 and cook the 

pie for a further 30 to 35 minutes  ( keep an eye on the pie as

oven temps vary)

Once the cooking time is up, Insert a sharp knife into the 

center of the pie and if it comes out clean, it's ready.

Leave the pie to cool completely and refrigerate until ready to eat.

look at this ... Doesn't it look yummy :)

Enjoy a yummy slice with a dollop of double cream or a 

scoop of ice cream like I did :)

I hope you try this delicious recipe, it's too good to miss out on.


  1. What a fantastic recipe. I used butternut squash and added a splash of vanilla extract and also a little extra cinnamon. What a delicious pie! I loved it and the rest of the family loved it and want me to make it again for Thanksgiving dinner!

    Thanks for the recipe Sayj, it's a keeper :)

    1. Sorry for the late reply. I'm so glad you liked the recipe :) I'm making it tomorrow 😊