Pumpkin Pie

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I have been making this pumpkin pie using the same recipe for years. It always goes down well at my Halloween parties, and it never feels like Halloween unless I make it!

I used to make it with fresh pumpkin that I had steamed and puréed, but now that I can buy canned pumpkin in the supermarket, I use that instead – the end result is just as good. So please read on for my pumpkin pie recipe, an extra post for Crafty October!

Easy #Pumpkin Pie Recipe

When it comes to the pastry case for the pie, I do cheat and buy a ready-made case. I am useless at pastry making so it makes my life easier! The pie cases I buy are sweet pastry and about 8″ across. I can actually make two pies this size from the recipe.

Easy #Pumpkin Pie Recipe





This pumpkin pie is very sweet, so you only need a little sliver, making the pie go far at a party! It also keeps well for a few days in the fridge and in the past I’ve had no problem freezing it in advance.

Easy #Pumpkin Pie Recipe

 

Pumpkin Pie

Pumpkin Pie

Ingredients

  • 2 x 8" sweet pastry cases
  • 450g canned pumpkin or cooked fresh pumpkin, puréed
  • 3 eggs
  • 75g caster sugar
  • 75g soft brown sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • 2 x 170g cans evaporated milk
  • icing sugar to dust (optional)

Instructions

  1. Preheat your oven to 170C/Gas 3.
  2. Put the pumpkin in a bowl and stir in the eggs, sugars, spices and milk until evenly blended.
  3. Divide the mixture between the two pastry cases and place on a baking tray and put in the oven.
  4. Bake for 45 minutes until set.
  5. When cool, dust with icing sugar (optional).

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Easy #Pumpkin Pie Recipe

@cherry_o Those pumpkins are amazing – very creative! and your pie looks SO delicious! We’ll definitely be trying your recipe :)

— Wilko (@LoveWilko) November 5, 2013

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