Pumpkin picking and carving are part of the fun of autumn. But once the carving is done, it’s lovely to think about what else we can make with a pumpkin.
My daughter and I have a seasonal tradition of holding bake-offs, with my husband as our blind taste-tester. Last year, my daughter won with her pumpkin pie. It was so good it made me want to share a recipe with you —but she’s keeping her winning version close to her heart!
So, I’ve found a classic pumpkin pie recipe to try instead. It uses cooked pumpkin, warm spices and a homemade pastry case. Perhaps it might even inspire your own family bake-off.
Classic pumpkin pie
Makes: 1 pie in a 22cm dish
Ingredients
For the pastry
- 175g plain flour
- 85g butter, chilled and cubed
- 25g caster sugar
- 1 egg yolk
- 1 tablespoon cold water
For the filling
- 450g cooked pumpkin, mashed
- 200g light brown sugar
- 2 large eggs
- 375ml milk
- ½ teaspoon salt
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
Method
- Heat the oven to 200°C / 180°C fan / Gas 6.
- Rub the butter into the flour until it looks like fine breadcrumbs. Stir in the sugar, then add the egg yolk and water. Bring it together into a dough.
- Roll the pastry out and use it to line a 22cm pie dish. Bake the pastry case blind for 10 minutes.
- In a bowl, mix the brown sugar, salt, allspice and ginger. Beat in the eggs and mashed pumpkin, then stir in the milk.
- Pour the filling into the pastry case. Bake for 15 minutes, then lower the oven to 180°C / 160°C fan / Gas 4 and bake for about 45 minutes, until the filling is set.
- Leave the pie to cool before serving.
This recipe is adapted from Worcestershire County Council’s pumpkin pie recipe, created for the #EatYourPumpkin campaign.
Before you go.
Does your family have a favourite way to use pumpkin after Halloween? I'd love to hear.
Email: welcome@tenacious-wellness.com
Love Paula x www.tenaciouswellness.co.uk