01 November 2009

Recipe For Pumpkin Pie

Recipe For Pumpkin Pie

What to do with all that lovely pumpkin that you've got after scooping out your pumpkin, or just because they are such good value discounted in those shops that have overstocked.  This year we've made a classic pumpkin pie - which was deliciously indulgent - and a warming pumpkin soup.

Pumpkin pie with cream

Here's our Steenbergs sweet and traditional pumpkin pie recipe that has the texture of cheesecake with the warm spices of winter - cloves, cinnamon, ginger and nutmeg.   It uses Steenbergs organic Pumpkin Pie mix that I invented, so I make no apologies for using it in the recipe, however you can make your own using equal amounts of cinnamon and ginger and half of each nutmeg and cloves.


375g/ 13oz shortcrust pastry

3 medium free range eggs

425g/ 15oz puréed pumpkin (either canned or make it yourself - see later for making your own)

195g/ 6½oz Fairtrade golden brown caster sugar

¼tsp sea salt

3tsp Steenbergs organic Pumpkin Pie spices

335ml/ 11½ fl oz evapourated milk

1.  Preheat the oven to 200oC/ 400oF.

2.  Roll out the pastry and use it to line a 23cm round pie dish, to about 3mm thick.  Blind bake the pastry case for about 10 minutes. 

3.  Now mix up the filling.  Whisk the eggs lightly in a bowl.  Add the Fairtrade caster sugar, sea salt, Steenbergs Pumpkin Pie Spices, pumpkin purée and then evapourated milk.  Give it a good whisk after each ingredient to ensure that it has been mixed through thoroughly.

4.  Reduce the oven temperature to 170oC/ 340oF.  Take the part-baked pastry from the oven and pour in the filling.  Bake for about 45 minutes, or until the filling has just set; if you insert a skewer into the centre of the pie filling, it should come out clean.

5.  Allow to cool completely, then serve with cream.

6.  If you're feeling indulgent, how about adding a smidgeon of Jack Daniels to the pie (about 2tbsp).

7.  To make your own pumpkin purée:

(1) chop up the pumpkin, removing all seeds and internal fibres and the skin and dice it into 3cm squares.  Boil with water for about 10 minutes.  Drain then process in your food processor until smooth; or

(2) chop up the pumpkin, removing all seeds and internal fibres, then place onto a baking tray and bake for 20 minutes at 180oC; now scrape out the cooked flesh and process until smooth.