Anyone who knows me will know that around this time of year I'm all about Pumpkins. It doesn't matter if it is decorative or edible, I have a certain yearning for anything pumpkin. I'm not sure why, maybe it is since I've become a blogger, I just feel the need to have pumpkins in my house. But either way I'm a little obsessed. I've already got my little munchkins from Aldi to adorn my coffee table and I'm ready to start decorating the house in all my Halloween/Pumpkin decorations brought down from the loft.
Although I've maxed out on all things Pumpkin visually, I've not really had much experience of them in cooking/baking. There is of course the almighty Pumpkin Spice Latte, but as I don't like coffee, I've not had one. So in an effort to introduce more pumpkin into my life, I decided I must try the coveted Pumpkin Pie.
I found this super easy recipe on Pinterest, tracing back to American Heritage Cooking, and started on my mission to find all the ingredients. They were pretty easy to find once I stumbled upon canned pumpkin in Sainsbury's. I was going to do it the old fashioned way and cut up a pumpkin to roast (or steam) but this seemed a hell of a lot easier.
If you'd also like to make this pumpkin-spiced dream, then read on and get cooking!
You will need...
1 can of pureed pumpkin
1 can sweetened condensed milk
2 large eggs, slightly whisked
1 rounded teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) pie crust (shop bought or homemade, preferably quite deep!)
Before starting this recipe preheat your oven to 220 degrees. Don't worry, we start high but then drop the temperature down after some time in the oven.
Next whisk all your ingredients together in a bowl, excluding your pie crust (obviously), making sure everything is well combined.
Pour your mixture into your pie crust and bake at 220 degrees for 15 minutes. Make sure to keep a watch to ensure it doesn't burn! When it's had its 15 minutes turn the temperature to 180 degrees and leave for another 35-40 minutes, or until a sharp knife comes out clean from the centre of the pie). If you don't want to put a knife in your pie, you an jiggle your pie. It's done when only the centre 1 inch diameter jiggles.
When your pie has cooled at room temperature, put this in the fridge in a sealed container, or cover with foil to make it last longer. It will also keep for several days at room temperature if you prefer.
The cooking process of this was super easy, although my pie rose really high in the oven, which you can see from the lumpy skin, which I'm not sure if it was supposed to, it came out cooked and ready to eat.
Now for the taste test! As I don't like cream, I didn't have any with my pie, but I think that's the done thing. It is AMAZING. So spiced and lovely, the perfect thing for a cosy night in. I think I'm going to have a piece with some ice cream. I would say it is quite sickly, so have in small portions!
What do you think, are you going to try your hand at making a pumpkin pie??