Perfect Pumpkin Pie

3 Sep

I must confess, I have never tried or tasted a pumpkin pie up until now… I live in Ireland where they are rarely seen if ever and so when my mom brought me a pumpkin for cooking, I knew what I had to make. This is a very traditional version of the pie but I’m sure that many of you would agree that in many cases traditional is best and this is one of those cases. The pie is very light and you can taste the wonderful spices which only enhances the pumpkin taste. I hope you all like my recipe!

Perfect Pumpkin Pie ( 1 x deep dish 9 inch pie)

2 cups pumpkin puree or tinned pumpkin

3 eggs

1 1/4 single cream/half and half

1tsp vanilla extract

3/4cup dark brown sugar

1/2tsp salt

1 1/2tsp cinnamon

1tsp ginger

1/2tsp nutmeg

1/4tsp ground cloves

a 9 inch shortcrust pastry case

  • First preheat the oven to 180ºc/350ºf.  Put a sheet of grease proof paper over the pastry and fill the dish with baking beans. Bake for 15mins then remove the parchment and beans and bake for a further 10mins or until golden.
  • For the filling mix together the eggs, cream, vanilla, brown sugar, salt, cinnamon, ginger, nutmeg and cloves.
  • If you have an actual pumpkin, cut it in half and scoop out the seeds then using a sharp knife, carefully remove the skin and chop the pumpkin into cubes. Put it in a medium pot and stew over a low heat, adding water if needed until it is all soft enough to mash. Mash until smooth and add to the egg mix.
  • Pour the pumpkin filling into the pre-cooked pastry case and bake in the oven for 30-35mins until the filling is set. Cut into slices and serve with cream or ice-cream.
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