Pumpkin Pie Recipe
I recently baked a Pumpkin Pie for a photoshoot to accompany my beautiful china pouring jugs. Since posting the photos I have been inundated requests for the recipe! So here it is! I found my original recipe on the BBC Good Food Website, and have adapted slightly to suit my own taste. Why not have a go yourself, it’s nice and simple to make, and a really tasty Autumnal pudding. Thanksgiving is just around the corner so treat yourself. Then all you need is your Lauren’s Cows jug!
750g pumpkin or butternut squash, peeled, deseeded & cut into chunks
350g sweet shortcrust pastry (ready roll or handmade)
140g caster sugar
½ tsp salt
½ tsp nutmeg
2 tsp cinnamon
1 tsp ground ginger
2 eggs beaten
25g butter (melted)
icing sugar to dust
If you like things a little more indulgent you might like to try swapping the milk for cream. ( I haven’t tried this though so i take no responsibility for the result!)
1. Preheat the oven to 180°C/160°C fan/gas 4
2. Place the chopped up pumpkin or butternut squash in a large pan, cover with water and bring to the boil. Cover with a lid and simmer. When it’s tender, drain and leave to cool.
3. I like to use shop bought pastry as I’m a rebel, but feel free to make your own. On a lightly floured surface roll out the pastry. I like to use a pound coin as a guide for thickness. Get a 22cm loose-bottomed tart tin, and line with the pastry, making sure to push into all the gaps with no holes. Where there’s a hole, there’s a leak! Chill in the fridge for 15 mins.
4. Remove the pastry case from the fridge and line with baking paper and fill with baking beans. (If you don’t have baking beans rice or pulses work fine, it’s just to weigh the pastry down.) Bake for 15 minutes.
5. Remove the beans and paper for your case, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
6. Bump up the oven temperature to 220°C/200°C/Gas 7
7. Back to the filling! Push the now cool pumpkin through a sieve into a large mixing bowl. If this is too tedious just whizz it up in the blender or smush it up to a nice smooth consistency with a wooden spoon.
8. In a different bowl, combine the sugar, salt, nutmeg, ginger and the cinnamon. Mix in the beaten eggs, melted butter and milk. Stir until well combined.
9. Add the mixed ingredients to the pumpkin pulp and stir together until thoroughly combined.
10. Pour the mixture into the pastry case and bake for 10 mins before reducing the temperature to 180°C/160°C fan/gas 4 and Continue to bake for 35-40 mins until the filling has just set. Your pie should have a nice wobble to it.
Leave to cool before attempting to remove your pie from the tin!
Dust with icing sugar just before taking to the table! Be warned the icing sugar may dissolve very quickly as the pie filling is quite moist. Try to resist sieving more and more on- it get’s very sweet very quickly!
Serve with a nice splash of double cream from your favourite Lauren’s Cows jug and enjoy!