Got a glut of fat orange pumpkins on your allotment? Or just want to do something a little different for Halloween? I learnt to make this delicious pumpkin pie over in Canada. Amazing served hot with vanilla ice-cream.
Easy pumpkin pie recipe
One medium pumpkin
Ready-made sweet pastry
Pinch of ginger
Pinch of nutmeg
teaspoon of cinnamon
Two cups of maple syrup
200ml double cream
Half a cup of brown sugar
First, pick your pumpkin. Pop your oven onto 180c. Lightly flour a tart tin and press the readymade pastry in, making sure you fold the excess over the edges. If there’s pastry leftover, cut it off with scissors and save for a lattice. Blind bake until firm and golden, around 15 minutes.
In a bowl mix a cup of maple syrip and the spices. Cut up the pumpkin and dunk pieces in the mixture, then lay on a baking tray and bake until soft. Let cool and then cut the hard skin off the pumpkin. Whizz until smooth if you have a food processor, or get in there with a fork or your fingers if you don’t and break the flesh down to a pulp.
Drain the flesh of excess liquid, then add the other cup of maple syrup. Taste the mixture – pumpkins vary in sweetness and you might not need the sugar, or just a few tablespoons of it. Add the eggs and the cream, and mix well.
Fill the tart case with mixture. If you had excess pastry bits, roll them out, cut into strips and lay across your tart. Cover the edges of the tart with tin foil. Bake for around 40 minutes, or until the pumpkin mixture is firm to the touch. Serve warm with cream or ice cream.
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