Pumpkin Pie
This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Pumpkin pie is a famous autumn dessert and we make it every year.
Equipment
- Pie dish
Ingredients
- 425 g Pumpkin puree I used homemade pumpkin puree but you can use canned if you prefer
- 397 g Condensed milk A tin
- 2 Large Eggs
- 1 1/3 teaspoons Pumpkin spice
- ½ teaspoon Salt
- 320 g Ready made Pie Crust pastry
- 3 tablespoons Milk To brush over pastry leaf garnish
Instructions
- First thing to do befor making the pumpkin pie is to preheat your oven to 220°c or 425°f, then grease and line a 9 inch pie dish and set it to one side.
- On a clean surface, dust lightly with a little flour and roll out your pie crust pastry using a rolling pin into a 14-inch round shape.320 g Ready made Pie Crust pastry
- Place the rolled-out pastry into your pie dish, pressing down lightly on the sides ensuring the dish is covered properly. Cut around the edge of the pie dish removing the left-over pastry.
- I always cut out little leaves from the left-over shortcrust pastry and add them to a lined baking sheet to go around the edge of my pumpkin pie after its cooked.
- Brush each leaf with a little milk using a pastry brush.3 tablespoons Milk
- Grab yourself a large mixing bowl and put all your pie ingredients in (but not the milk as its just for the leaves).425 g Pumpkin puree, 397 g Condensed milk, 2 Large Eggs, 1 1/3 teaspoons Pumpkin spice, ½ teaspoon Salt
- Whisk together really well, the mixture needs to be very smooth (no lumps).
- Pour your pumpkin pie mixture into your pie dish and bake for 15 minutes.
- After 15 minutes, reduce the heat of the oven to 175°c or 350°f and continue baking for 30-40 minutes.
- After 30 minutes check to see if the pie is cooked by poking the center of the pie with a cocktail stick or skewer, if the stick comes out clean it is done, if there is a little mixture stuck to it pop it back in the oven for a few more minutes.
- The pie crust leaves only take about 15 minutes at 175°c or 350°f, I always pop these in the oven after the pie has finished cooking.
- When the leaves have baked and cooled, garnish your pumpkin pie anyway you like and serve.
Notes
Tips & Tricks
Remember to top of your slice of pumpkin pie with a little dollop of fresh cream when serving.
Nutrition
Calories: 255kcalCarbohydrates: 34gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 263mgPotassium: 240mgFiber: 2gSugar: 19gVitamin A: 5652IUVitamin C: 2mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!