Pumpkin Pie

‘Pacman’ Pumpkin Pie

Food

A version of the pumpkin pie has been floating around cookbooks since the 1600s and has developed over the years into what we know (and love) today. Although this recipe has been around for centuries it was a brand new bake for me, but with Halloween passing and Christmas around the corner I couldn’t resist trying my hand at a traditional Thanksgiving pumpkin pie.

I combined two recipes, one for the pie base and one for the actual filling, which is a surprisingly basic recipe.

For Christmas last year I unwrapped The Great British Bake Off Showstoppers recipe book. It’s an amazing book full of tempting treats and James in his Fairisle knitwear. They also have an easy to follow American Pie Pastry recipe which I used for the based. The filling is easy as pie, sorry (not sorry), everything goes into the bowl, gets a good mix and gets poured in to the pie dish. Easy, right?

    RECIPE:

PASTRY:
200g Plain flour
A pinch of salt
1 tablespoon of caster sugar
120g Unsalted butter, chilled and diced (It’s important to keep the butter cool so that fat doesn’t absorb the flour which makes the pastry tough and heavy.)
1 large free-range egg yolk
1 1/2 tablespoons of icy water

FILLING:
1 can of Libby’s pumpkin
1 can of condensed milk
2 large eggs
1 tsp ground
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 teaspoon salt

*Put the sifted flour salt and sugar into a mixing bowl and rub in the butter until it forms a fine crumb.  Work in the egg yolk and enough icy water to bring the mixture into a firm ball that’s not too dry or hard.  Wrap and chill before rolling out.

Pie base

Blind baking the pastry

*Roll out the pastry and place into a pie dish.  Blind bake for 12-15 minutes with the baking beans,  remove the beans and bake for a further 5-7 minutes.

canned pumpkin

Canned pumpkin makes an easy filling

*Whisk pumpkin, milk, eggs , spices and salt until smooth and pour into the cooled pastry case. (Told you it was easy!)

Pumpkin

Pumpkin Pie

*Bake for 15 minutes at 220, then reduce temperature to 180 degrees and  bake for a further 35-40 minutes.

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pacman Pumpkin Pie

Ta dah! A really simple and incredibly delicious pie. I have another can of pumpkin in the cupboard waiting to be whisked in to a tasty tart. A christmas gift for my mother perhaps.

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One thought on “‘Pacman’ Pumpkin Pie

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‘Pacman’ Pumpkin Pie

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A version of the pumpkin pie has been floating around cookbooks since the 1600s and has developed over the years into what we know (and love) today. Although this recipe has been around for centuries it was a brand new bake for me, but with Halloween passing and Christmas around the corner I couldn’t resist trying my hand at a traditional Thanksgiving pumpkin pie.

I combined two recipes, one for the pie base and one for the actual filling, which is a surprisingly basic recipe.

For Christmas last year I unwrapped The Great British Bake Off Showstoppers recipe book. It’s an amazing book full of tempting treats and James in his Fairisle knitwear. They also have an easy to follow American Pie Pastry recipe which I used for the based. The filling is easy as pie, sorry (not sorry), everything goes into the bowl, gets a good mix and gets poured in to the pie dish. Easy, right?

    RECIPE:

PASTRY:
200g Plain flour
A pinch of salt
1 tablespoon of caster sugar
120g Unsalted butter, chilled and diced (It’s important to keep the butter cool so that fat doesn’t absorb the flour which makes the pastry tough and heavy.)
1 large free-range egg yolk
1 1/2 tablespoons of icy water

FILLING:
1 can of Libby’s pumpkin
1 can of condensed milk
2 large eggs
1 tsp ground
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 teaspoon salt

*Put the sifted flour salt and sugar into a mixing bowl and rub in the butter until it forms a fine crumb.  Work in the egg yolk and enough icy water to bring the mixture into a firm ball that’s not too dry or hard.  Wrap and chill before rolling out.

Pie base

Blind baking the pastry

*Roll out the pastry and place into a pie dish.  Blind bake for 12-15 minutes with the baking beans,  remove the beans and bake for a further 5-7 minutes.

canned pumpkin

Canned pumpkin makes an easy filling

*Whisk pumpkin, milk, eggs , spices and salt until smooth and pour into the cooled pastry case. (Told you it was easy!)

Pumpkin

Pumpkin Pie

*Bake for 15 minutes at 220, then reduce temperature to 180 degrees and  bake for a further 35-40 minutes.

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pacman Pumpkin Pie

Ta dah! A really simple and incredibly delicious pie. I have another can of pumpkin in the cupboard waiting to be whisked in to a tasty tart. A christmas gift for my mother perhaps.

One thought on “‘Pacman’ Pumpkin Pie

Leave a Reply

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