Pumpkin Pie

Hi everyone,

So as autumn approaches I am getting really excited I love this time of year the leaves are all changing colour and big cosy jumpers are back. I was wondering what should I do for this blog and then it hit me obviously Pumpkin Pie. I love this recipe it tastes so delicious and has all the spices that I love in it. So on to the recipe (I also got a new pie dish its so cute).

Pumpkin Pie

15oz can, 450g pumpkin puree

3 large eggs

250g packed dark brown sugar

1 Tbsp cornstarch

1/2 teaspoon salt

1 Tbsp pumpkin pie spice

1/8 Tsp fresh ground pepper

240ml heavy cream

60ml milk

1 large egg beaten with 1 Tsp milk, for brushing

1 roll of ready made shortcrust pastry (or you can make your own)

For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Preheat oven to 350F degrees. Blind Bake for about 10 minutes.

Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. 

Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly.

After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown.

Check at 50 minutes, and then 55, and then 60 if still not done keep checking at 5 minute intervals.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Serve pie with whipped cream if desired. The pie will sink while it is cooling this is fine and don't worry when it does.

So I hope you all have a go at this recipe and enjoy eating it as much as you do baking it. Don't forget if you liked this blog to check out my others and like, share and subscribe.

Emma

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