pumpkin pie recipe autumn fall halloween

Pumpkin Pie

 

pumpkin pie recipe autumn fall halloween

Would it even be autumn without pumpkin pie? Well, probably. To be honest, I’ve only had pumpkin pie once or twice.. including the one I made with my friend Nikola yesterday. It’s not really a thing in the U.K… but, as a true lover of all things pumpkin-spice I thought I’d give it a go.

This recipe is actually a recipe for a butternut squash pie. I read somewhere a long time ago that you can’t use carving pumpkins for pies, and U.K. supermarkets don’t really have a wide selection of pumpkins, they have big ‘Jacko-o’-lantern-style ones, or teeny-tiny baby ones (like the one pictured). With this in mind, I played it safe and went for butternut squash. I’m pretty sure when I was in Australia they called it a butternut pumpkin anyway, so I feel like I’m in the clear.

You’ll need to set aside a whole afternoon/ evening for this recipe, there’s a lot going on; you need to make the pastry, cook the pumpkin, blind-bake the pastry, make the filling, assemble the pie, cook the pie, all before you eventually get to eat the pie. I’d allow a good three hours. Now I’ll be honest with you, I didn’t actually blind-bake the pastry because I forgot, but with a little extra cooking this pie came out just fine… so I’m going to give instructions for how to make a pumpkin pie (butternut squash pie) the right way, and instructions on how to make it the lazy persons (my) way.

  • 225g plain flour
  • 100g unsalted butter
  • salt
  • 2 average-sized butternut squash
  • ground cinnamon, nutmeg, ginger
  • maple syrup
  • 30g caster sugar
  • 3 eggs
  • 200ml double cream

PREHEAT OVEN TO 180˚C

Preparing your squash

  1. In a measuring jug, mix together 1/4 teaspoon of your ground spices and mix with approximately 2 tablespoons of maple syrup
  2. Quarter your butternut squash, and remove the seeds (set aside for later) and lay the quarters on a baking tray
  3. Drizzle your syrup mixture over the squash
  4. Seal the tray with foil, and bake for 45 minutes.

 

 

The shortcrust pastry 

  1. Sift the flour into a mixing bowl
  2. Rub in the butter
  3. Add the salt
  4. Knead the dough until combined (you may need to add a few tablespoons of cold water)
  5. Let the dough rest in the fridge for about 20 minutes
  6. Once the dough is rested, roll out the dough to the approximate thickness of a pound coin
  7. Drape the pastry over your pie dish, and line the dish evenly
  8. If you’re blind-baking the pastry, place it in the oven with your pumpkin/ squash for 20-25 minutes…. if you’re lazy like me… set it aside and have a cuppa.

making a pumpkin pie

 

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Preparing the filling

  1. Allow the butternut squash to cool before scooping out the flesh with a spoon and transferring it to a food processor
  2. Blitz the squash with a further 1/4 teaspoon of all the ground spices and a further 2 tablespoons of maple syrup
  3. Transfer the blended squash to a mixing bowl
  4. Add the sugar, eggs, and then the cream and mix together
  5. By now your pastry should be cool, if not allow it to cool before transferring the filling to the pastry case
  6. Bake for 45 minutes at 180˚C if you blind baked your pastry…. or about an hour if you didn’t bother.

pumpkin pie recipe

 

The seeds

  1. Wash the seeds you set aside at the start of the recipe
  2. Lay them on a baking tray lined with baking parchment
  3. 10 minutes from the end of the pie baking time, put the seeds in the oven and bake until lightly golden and crispy
  4. Once the pie is baked, sprinkle the seeds on top, and serve with the remaining double cream, or a little ice cream

pumpkin seeds pumpkin pie

 

One thought on “Pumpkin Pie

  1. I grew up in Canada and this was a feature at our church harvest dinner. I still remember that wonderful taste. I’ll give your recipe a go!

    Thank you for following my blog, I’m in a bit of a hiatus just now!

    Liked by 1 person

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