If you saw my Pumpkin Carving post yesterday, you’ll know that I told you I’d be showing you a few different ways to use up the insides of the pumpkin once you’ve scooped it out. Today is Pumpkin Pie!
I’ve never had pumpkin pie before, and I’ve never made it. I don’t even know what it’s supposed to look like, but luckily Sam has, and he likes it, so I’ll share it with you guys!
- 425g Pumpkin Puree (Cooked and Mashed Pumpkin)
- 2 eggs
- 3/4 cup soft dark brown sugar
- 1 cup milk
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 Pie Crust (I used ready made shortcrust pastry and rolled it out)
Mix dry ingredients in a bowl. In a separate bowl beat your eggs and add the pumpkin and dry ingredients. Mix thoroughly and stir whilst adding milk gradually. Bake for 15 minutes at 220C (Gas Mark 7) and then for a further 45 minutes at 180 (Gas Mark 4) or until a skewer comes out clean when you poke into the pie.
Leave to cool, then serve with whipped cream!