Having never had a Pumpkin pie before, I’m not sure why I haven’t as this was actually delicious! As a Vegan I don’t generally cheat often, but with this I did! 🙂 It was definitely worth the cheat.
Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. (according to WIKI)
Pumpkin Pie is like an American Autumn /Winter staple, so I though it would be rude not to try and make this awesome creamy spiced pie. What was great is that I used my homemade Pumpkin Spice Mix in the this pie.
Now I’m not sure if this should be served warm or cold – I personally preferred the pie slightly warm.
I can see why it’s so popular in the Autumn Winter months as the flavours bring out the comfort wrapped up warm feeling when you eat – like having a heart soup.
250g Plain Flour
1/2 Tsp Salt
2 Tbsp Water
425g Pumpkin Puree
170g Evaporated Milk
200g Condensed Milk
4 Tsp Pumpkin Spice
1 Tbsp Plain Flour
Add flour, salt and chopped cold butter to a food processor.
Blitz until bread crumb like and then add cold water.
Bltiz until the the dough comes together – you may need to add more water if needed.
Remove the dough from the food processor and place on some cling film and place in the fridge for about 20 minutes.
In a bowl add Pumpkin puree, condensed milk, beat eggs and evaporated milk and mix together.
Add flour and pumpkin spice mix to the mixture
Whisk by hand breifly until mixed.
Remove chilled pastry dough from the fridge
Roll out the dough
Place the dough into a pie dish
Trim off any excess dough from the sides
Pour in the pumpkin mixture
Bake in the oven at 170c for about 45 minutes.
Whipped some double cream and pipe onto the pie – Enjoy!
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