Pumpkin Pie is a wonderful Halloween comfort pudding. It is also really quick and easy to prepare thanks to cans of pumpkin puree now being available in the UK (and pre-made pastry cases!). Alternatively you could make pumpkin puree yourself by chopping and boiling the flesh for about 20 minutes or until tender, then draining and mashing it/blitzing it in a food processor.
My 5 year old pudding-loving son poured the ingredients in to a bowl, mixed them together and carefully spooned the filling in to the pastry.
My pastry case was on the small-side so I had some pumpkin filling leftover, which I spooned in to 4 recycled ramekins and baked as individual pumpkin desserts (a slightly healthier option!)
Another thing to note – according to the lid of the pumpkin puree it also makes a great substitute for eggs, butter or oil in many recipes. Interesting.
Happy Halloween! And thank you to the Hummingbird Bakery Cookbook, which this recipe is based on.
Pumpkin Pie (makes 10 slices)
1 large sweet pastry case
1 egg
425g can of pumpkin puree
235ml evaporated milk
220g caster sugar
1/4 tsp ground cloves (if you don’t have this don’t worry – it’s not essential!)
1 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tbsp plain flour
Preheat the oven to 170 degrees/gas mark 3.
Put the egg, pumpkin puree, evaporated milk, caster sugar, ground cloves, salt, cinnamon, ginger and flour in a large bowl and mix until everything is combined and there are no lumps.
Pour the mixture in to the pie crust. If there is any mixture left you can pour it in to ramekins or small ovenproof containers to make little crustless puddings.
Bake the pie in the oven for 35-50 minutes, or until the filling is setting (it might not completely set until it has been taken out of the oven and cooled for about 1 hour).
Serve with cream or ice cream!
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