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