Pumpkin Pie Recipe?

[zeezeezed]

Evening!

Does anyone have a tried and tested pumpkin pie recipe please? And which pumpkin variety works best (so I can grow them this season).

I loved this stuff when I was in the States

[ginger ninger]

Here ya go mate .

AMERICAN PUMPKIN PIE.

For The Filling.

1 pumpkin
2 eggs
225g (8 oz) light brown soft sugar
1 tablespoon plain flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
350ml (12 fl oz) evaporated milk

Pastry

225g / 8 oz plain flour
110g / 4 oz butter
80g / 3 oz sugar
Water to bind.

1. Rub together by hand the butter, sugar & the flour.

2. Add just enough cold water to hold the mix together, place in the fridge to rest & cool.

3. Roll pastry out & line a 9" round deep pie dish with it.
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1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminium foil. Bake at 160 C / Gas mark 3 for 30 to 40 minutes or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches. Turn up the oven temperature to 230 C / Gas mark 8.

2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 500g of the pumpkin puree, spices and evaporated milk. Stir well.

3. Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.

4. Bake 10 minutes at 230 C / Gas mark 8, then reduce temperature to 180 C / Gas mark 4. Bake an additional 40 to 50 minutes or until a skewer inserted near the centre comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie and refrigerate overnight for best flavour. Serve with a blob of fresh cream.

ENJOY

[zeezeezed]

Ooooooo thankyou! I can almost taste it! I would go and make it now but 11pm is a little late ......

[Jeanied]

I think the pumpkin quantity may be a bit tricky to gauge.
If you are looking for a variety to use, I found Rouge Vif d'Etampes (also known as Cinderella) is a great one for pumpkins - I have some stored in my shed still, great for cakes and soups.