Pumpkin Pie

Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.

Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didnโ€™t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.

pie 2.png

Now we didnโ€™t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!

pie 1

Ingredients
1 tin pumpkin puree
1 tin condensed milk
2 eggs
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought

Method
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes

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20 thoughts on “Pumpkin Pie

  1. You need to add spices! A tsp of cinnamon, 1/2 tsp of nutmeg, 1/2 tsp of ginger, and 1/4 tsp of cloves.
    I just use a regular pastry crust in mine. The shortbread crust might be why yours was so sweet.
    You’re making me ready for fall and pumpkin pie! (I’m from the southern US and it’s still summer hot here!)

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    1. Hello, yes we would definitely add some spices next time! We did actually use a shotcrust which we usually use for savoury dishes not a shortbread. I think it was the condensed milk that sweetended it a lot maybe we will try soya cream next time! Everyone has seemed to love it though so maybe it will become a regular here in the UK!

      Thanks for your top tips on how to make pumpkin pie! ๐Ÿ™‚

      xxx

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    1. Yes everything seems to be so different! WE really want to visit America again soon and take a visit to your supermarkets or walmarts especially at halloween bet you have some amazing things! We have a world food isle in most of our supermarkets and we are always looking at the american section (that is where we found the pumpkin puree). WOW that is still very hot, when does it usually start to cool down? x

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      1. You can also bake a small pumpkin and then purรฉe it. What about pecan pie? Is that a thing in Britain?
        I’m in Arkansas (we are just to the east of Texas ๐Ÿ˜‚). It usually cools off and gets fall-ish around the middle of September. Mid-October is unusual. But we had a mild summer so i suppose we shouldn’t complain!

        Liked by 1 person

  2. ohhh yes we could do that! YES we love pecan pie its incredible infact most pies are so delicious!
    Ah okay we are lucky to even get a summer over here! I am sure fall will be fast upon you and then it will be Christmas before we know it!

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  3. Okay, twobrits, enjoyed your post and really liked your work with the crust. My opinion: Better than pumpkin puree–baking and using the innards of sunshine or kabocha squash. Haven’t made a pumpkin pie in at least six years since I went over to ‘the darker side’. And by all means, use the spices liberally. I think this would even capture the attention of Paul Hollywood and Mary Berry. Keep up the good work.

    Liked by 1 person

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