Pumpkin Pie has never been as popular in the UK as in the US, which is a shame because it’s a lovely autumnal dish. This recipe uses a fresh pumpkin, but if you’re feeling lazy you can use tinned pureed pumpkin instead. To serve with this, I whipped double cream with a generous splosh of maple syrup; pure indulgence!
Ingredients
500g baked and pureed pumpkin
1 410g tin evaporated milk
2 beaten eggs
6oz dark soft brown sugar
1 tbsp rum (optional)
1 tsp cinnamon
½ tsp mixed spice
½ tsp nutmeg
½ tsp cardamom
One block of ready-made short crust pastry
Method
1. Preheat the oven to 200°C/ gas mark 6. First cut the pumpkin in half and scoop out the seeds and stringy fibres in the middle. Don’t throw the seeds away though; they make a tasty snack when sprinkled with salt and baked in the oven!
2. Cut the pumpkin into chunks and place on a lined baking tray, cut side down. Bake in the oven for half an hour.
3. When the pumpkin is cooked, peel the flesh away from the rind with a knife. It should come away easily. Put the flesh in a blender, or mash by hand until it is smooth.
4. Roll out the pastry and line a 23cm / 9 inch pie dish. Line the case with greaseproof paper and fill the pie with baking beans or rice (this will prevent the pastry from puffing up in the oven) and blind bake for 10 minutes. Take the pie from the oven, remove the baking beans and turn the heat down to 180°C.
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Videography by Andrew Wood
Music by Josh Woodward:http://www.joshwoodward.com
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