Pumpkin pie is a traditional American dessert. With a scrumptious flaky pastry crammed with a easy, wealthy spiced pumpkin filling it’s the right autumnal deal with.
Pumpkin pie is the quintessential American dessert famously served at Thanksgiving. Flaky pastry with a spiced pumpkin filling, it’s a moreish deal with excellent for cold autumnal days.
Being primarily based within the UK I’m not a pumpkin pie aficionado however discovered this to be surprisingly scrumptious. The filling is easy and wealthy and the spiced pumpkin combination makes it warming and scrumptious.
It’s additionally an important recipe because it’s very easy to make. For those who use store purchased pastry or a prepared made pie case, you merely want to combine the filling collectively earlier than baking it. It actually couldn’t’ be less complicated which makes it the right make forward dessert.
How can children assist to make pumpkin pie?
There are numerous totally different steps on this recipe which makes it an important for getting children concerned within the kitchen. It’s not probably the most straight ahead of recipes, as there a couple of totally different steps concerned however that’s to not say there aren’t issues that kids can do.
We’ve made it less complicated through the use of store purchased pastry, however in case you desire you need to use a prepared made pastry case and even make your individual pastry from scratch. When you’ve made the pastry case your children may also help to combine the whole lot collectively to make the filling.
The pumpkin pie filling is a comparatively simple job for youths to get entangled in. They may also help to arrange the pumpkin. I don’t at all times discover peeling and slicing the pumpkin/squash up notably simple or a job for youngsters, however when you’ve cooked it they may also help to mash it or whiz it with a blender to puree it.
In addition to serving to with the pumpkin puree, when making the filling, your children may also help to measure out all of the spices, follow cracking a couple of eggs in addition to whisking all of it collectively.
As soon as the filling has been made it’s a very easy job of pouring it into your case.
What sort of pumpkin ought to I take advantage of for the pumpkin pie?
Right here within the UK it’s a little bit bit tougher to seek out tins of pumpkin puree however you may make your individual with some pumpkin/squash. You need to use any form of winter squash (like butternut squah) to the make the pumpkin puree for the pie. Usually Halloween carving pumpkins aren’t the most effective for cooking with as they’re rather less flavoursome and watery, but when that’s all you will discover they’ll do because the pie itself get it’s personal flavour from the spices.
What pastry is used for a pumpkin pie?
This pumpkin pie makes use of a scrumptious shortcrust pastry. We’ve used store purchased pastry however you may make your individual or use a prepared made pastry case.
Can I make my very own pastry?
Sure. We’ve used store purchased shortcrust pastry which is nice in case you’re brief on time and wish to skip a step of this recipe. You may make your individual in case you desire or purchase a prepared made pastry case. We’ve made our personal in our lemon meringue pie recipe which you need to use for this pumpkin pie.
What else can I take advantage of to blind bake the pastry case?
Baking beans are function made little ceramic beans designed for blind baking pies and tarts. For those who don’t have any baking beans don’t exit and purchase any specifically for it. As a substitute you need to use rice, lentils or anything dry and heavy to weigh your pastry down because it bakes. As soon as they’ve cooled they are often saved and reused for blind baking however don’t eat them.
How lengthy does a pumpkin pie hold?
This pumpkin pie will hold in an air tight container within the fridge for as much as 2 days. I don’t advocate freezing it.
What different desserts can I make?
For those who preferred this pumpkin pie recipe, you would possibly like a few of our different scrumptious desserts.
Lemon meringue pie
No bake key lime pie
Baked chocolate ripple cheesecake
Summer time berry pavlova
Biscoff cheesecake
Eton mess ice cream
Millionaire’s cheesecake
No bake mini chocolate tarts
Banoffee cheesecake
Strawberry cheesecake
Cornflake tart
Don’t waste your seeds. Strive roasting your pumpkin seeds to make a scrumptious snack.
Helpful gear
Digital scales
Measuring cups
Palette knife
Rolling pin
23cm unfastened bottomed tin
Pie dish
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Components
350g shortcrust pastry or a pastry case
For the filling
450g pumpkin puree
180g mild brown sugar
1 ½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon combined spice
3 eggs
200ml double/whipping/heavy cream
The best way to make a pumpkin pie
Put together the tart tin
Grease the bottom and sides of a 23 unfastened bottomed flan tin or a pie dish.
Make the pastry base
Begin by getting ready the bottom and sides of a 23cm unfastened bottomed flan tin by greasing the bottom and sides with butter.
Get your children to assist roll the pastry out on a frivolously floured work floor till is a big circle about 3mm thick. If you could, flip the pastry 90 levels between rolls so that you simply roll it out evenly. To cease the pastry from tearing when its bigger and thinner roll it round your rolling pin earlier than rotating it to help it.
Use your rolling pin to assist choose up your pastry and switch it to your ready tin.
Press the pastry into the tin being cautious to not rip it. When you have a little bit bit of additional pastry, roll it right into a ball and use that to press the pastry down and into the case.
Cowl the tart base in cling movie and pop it within the fridge for 20-Half-hour.
Blind bake the pastry base
Whereas your pastry base chills preheat your oven to 180C / 170C Fan / 350F
Trim the surplus pastry leaving a little bit protruding excessive then line the pastry base with baking paper and fill it with baking beans.
Bake the pastry base for 8 minutes, then take it out of the oven and punctiliously take away the baking beans and baking paper.
Pop the pastry case again in your oven and bake it for an extra 5 minutes. The bottom at this level ought to look golden and dry.
Take away it from the oven and set it apart to chill a little bit.
Cut back the oven temperature to 170C / 150C Fan / 340F
Put together the pumpkin puree
For those who children are sufficiently old, get them to assist peel and reduce your squash/pumpkin into items. Boil it till it has softened, then both mash, sieve or whiz it up with a blender till it’s good and easy. Set it apart to chill whilst you make the remainder of the filling.
Make the pumpkin pie filling
Get your children to measure out the sugar and spices and add them to a mixing bowl.
In a measuring jug measure out the cream. When you have digital scales, one of the simplest ways of being actually correct is to make use of the ml setting. Crack the egg right into a small bowl then add it to your milk. We by no means add our egg straight in simply in case any shell goes in. If or when it does, merely fish it out with a bigger piece of shell or a teaspoon.
Whisk the egg into the cream, then pour it into your mixing bowl.
Stir the egg/cream combination into your sugar and spices till they’re effectively mixed.
Lastly add the cooled pureed pumpkin. Stir it in so it’s effectively combined in.
Bake the pumpkin pie
Rigorously pour the pumpkin pie filling into your baked pastry case.
Bake your pumpkin pie for 50-60 minutes. It’s prepared when the filling has browned and risen a little bit. It ought to have a little bit little bit of a jiggle to it within the center however be baked sufficient that the entire filling doesn’t wobble.
Take away it from the oven, depart to chill barely. For those who’ve used a unfastened bottomed tart tin, take away the pumpkin pie from the tin and set it on a serving plate, in any other case simply serve and revel in.
Pumpkin pie
Pumpkin pie is a traditional American dessert. With a scrumptious flaky pastry crammed with a easy, wealthy spiced pumpkin filling it is the right autumnal deal with.
Gear
Digital scales
Measuring cups
Palette knife
Rolling pin
23cm unfastened bottomed tin
Pie dish
Components
- 350 g shortcrust pastry or a pastry case
For the filling
- 450 g pumpkin puree
- 180 g mild brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon combined spice
- 3 eggs
- 200 ml double/whipping/heavy cream
Directions
Make the pastry base
Begin by getting ready the bottom and sides of a 23cm unfastened bottomed flan tin by greasing the bottom and sides with butter.
Roll the pastry out on a frivolously floured work floor till is a big circle about 3mm thick. If you could, flip the pastry 90 levels between rolls so that you simply roll it out evenly. To cease the pastry from tearing when its bigger and thinner roll it round your rolling pin earlier than rotating it to help it.
Use your rolling pin to assist choose up your pastry and switch it to your ready tin. Press the pastry into the tin being cautious to not rip it. When you have a little bit bit of additional pastry, roll it right into a ball and use that to press the pastry down and into the case.
Cowl the tart base in cling movie and pop it within the fridge for 20-Half-hour.
Blind bake the pastry base
Put together the pumpkin puree
Peel and reduce your squash/pumpkin into items. Boil it till it has softened, then both mash, sieve or whiz it up with a blender till it’s good and easy. Set it apart to chill whilst you make the remainder of the filling.
Make the pumpkin pie filling
Measure out the sugar and spices and add them to a mixing bowl.
- In a measuring jug measure out the cream. When you have digital scales, one of the simplest ways of being actually correct is to make use of the ml setting. Crack the egg right into a small bowl then add it to your milk. Whisk the egg into the cream, then pour it into your mixing bowl.
Stir the egg/cream combination into your sugar and spices till they’re effectively mixed.
Lastly add the cooled pureed pumpkin. Stir it in so it’s effectively combined in.
Bake the pumpkin pie
Rigorously pour the pumpkin pie filling into your baked pastry case.
Bake your pumpkin pie for 50-60 minutes. It is prepared when the filling has browned and risen a little bit. It ought to have a little bit little bit of a jiggle to it within the center however be baked sufficient that the entire filling would not wobble.
Take away it from the oven, depart to chill barely. For those who’ve used a unfastened bottomed tart tin, take away the pumpkin pie from the tin and set it on a serving plate, in any other case simply serve and revel in.
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