Pumpkin Pie – Halloween Party Food

It’s that time of year again. The supermarkets and fruit and veg shops are full of pumpkins.

Many of the pumpkins sold in the U.K. at this time of year are not actually eaten but hollowed out, the flesh discarded, and finally carved into grotesque faces.  A candle or tea light is then placed inside the pumpkin lantern and used as decoration for Halloween celebrations.

Great fun for children I would agree, but rather than carving pumpkins, I personally prefer to eat them.

There are many recipes for dishes using pumpkins and other squash, but the most satisfying and delicious recipe has to be the humble pumpkin pie.

All around the globe there are many variations of pumpkin pie to be found . Our pumpkin pie recipe is simple and easy to make but as delicious and satisfying as any other  pumpkin pie recipe we have tried.

Try it for yourself and let us know what you think!

Ingredients For Pumpkin Pie

1 kg pumpkin .

350 g. ready made sweet shortcrust pastry. Or use a shop bought ready made sweet pastry case.

flour for dusting pie.

140 g. caster sugar.

½ tsp. salt.

½ tsp. grated nutmeg.

1 tsp. cinnamon.

1/4 tsp. ground ginger.

2 eggs lightly beaten.

25 g. good quality melted butter.

175 ml. full fat milk.

1 tbsp. icing sugar.

Making The Pie

Pre-heat oven to 180C/160C fan/gas 4.

Peel, remove seeds,  and roughly chop the pumpkin flesh.

Place the chopped pumpkin flesh  into a large saucepan. Completely cover the pumpkin with cold water and bring to the boil. Cover the saucepan and simmer for 15 mins or until tender to the touch. Strain pumpkin flesh and allow to cool.

Roll out the shop bought pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill the pastry for 15 mins. Line the pastry case with baking paper and baking beans, and bake blind for 15 mins. Remove the beans and paper, and cook pastry for a further 10 mins until the base is pale golden and biscuit like. Remove the blind baked tart case from the oven and allow to cool slightly.  (if using a ready made shop bought pastry case this stage is omitted).

Set the oven to gas 7/220C/200C fan.

When the pumpkin flesh has cooled push it through a sieve using a wooden spoon into a large bowl.

In another bowl mix together the ginger, caster sugar, nutmeg and half the recipe amount of cinnamon. Add the beaten eggs, melted butter and the creamy milk, and give it a stir. Add this mix to the bowl containing the sieved pumpkin and mix well until evenly combined.

Spoon or pour the pumpkin pie mixture into the prepared tart case and cook for 10 mins,

Lower the oven temperature to 180C/160C fan/gas 4. Bake the pumpkin pie for a further 35-40 mins or until the filling has just set.

Leave the pie to cool, then remove from tin.

Combine the remaining cinnamon with the sweet icing sugar and sprinkle over the top of the pumpkin pie to decorate.

This pie is best served chilled with a nice dollop of thick double cream.