Spiced Pumpkin Pie, #Halloween

Spiced Pumpkin Pie

It’s the first of November right now, and in an ideal world I would have posted this last week. But what it means now, is that there will be a plethora of pumpkins out that screaming to be used up, and what better than a traditional spiced pumpkin pie – and not the synthetic coffee chain flavour (Controversial to say, I know).

You’ll Need:

  • 450g Pumpkin Purée (Tinned is fine, providing it’s 100% pumpkin)
  • 2 Eggs
  • 350ml Full Fat Milk (For a richer pie, you could use single cream)
  • 1/2 tsp. Allspice
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Grated Nutmeg
  • 1 tsp. Cinnamon Powder
  • 130g Demerara Sugar, Plus Some to Sprinkle
  • 500g Shortcrust Pastry

To Make:

  1. Blind bake the pastry in a 9″ flan dish at 180c
  2. Whilst the pastry is blind baking, whisk the eggs, sugar and spices together until well combined
  3. Add the pumpkin purée and then the milk or cream until combined
  4.  Once the pastry is ready, pour the filling in and bake at 180c for an hour until set, 5 minutes before you remove it from the oven, sprinkle with demerara sugar
  5. Serve whilst still warm (but not hot) for optimum pie enjoyment

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