Autumn Pumpkin Pie Recipe

Easy pumpkin pie recipeNothing quite says autumn like homemade pumpkin pie and, as much as I’m sorry to see the end of summer and the long, carefree days, this is one of my absolute favourite seasons of the year! It’s not always easy celebrating Halloween in France since it’s never been much of a tradition here but I always make sure I have some spooky decorations around the house and this year I found some great window stickers and jack-o-lanterns from Lidl as well as some cute little fall vegetables from the farmer’s market. Despite being with a very French man, my festive obsession seems to have rubbed off on him and we even have an annual pumpkin carving tradition which inspired me to make a delicious pumpkin pie! It’s simple to make and so delicious so if you’re in the mood for a little autumn treat, follow this easy recipe for the perfect fall dessert!

Ingredients:

750g fresh pumpkin (peeled and cut into large chunks)
1 roll of fresh pastry
140g of sugar
1/2 tsp of grated nutmeg
1/2 tsp of cinammon (and a little extra for decorating)
2 large eggs
25g melted butter
175ml of milk
1 tsp of icing sugar

Method:

First, peel the pumpkin, remove seeds and cut up into large chunks. Place the chunks into a large saucepan, cover with water and bring to the boil before covering with a lid and leaving to simmer for 15 minutes.

Whilst the pumpkin is being cooked, heat the over to 180C, place the pastry in a loose-bottomed tarte tin covered with non-stick paper and place in the oven for 10 to 15 minutes, until the crust is slightly golden.

Tip: if you prick the pastry with a fork before heating, this will prevent the base from rising too much.

Remove the pastry and allow to cool. Meanwhile, drain the pumpkin pieces and mash them until you have a smooth puree. In a seperate bowl, mix the sugar, nutmeg and cinammon and then stir in the milk and beaten eggs. Add the pumpkin puree and stir until you have an even mixture.

Pour the mixture into the pastry shell and place in the centre of the oven for 10 mintues. Reduce oven heat to 180C and leave for another 40 minutes until the filling has set.

Remove the pie, leave to cool, and then dust with icing sugar and a pinch more cinammon before serving. For a little extra indulgence, add a scoop of vanilla ice-cream or freshly whipped cream!

Easy pumpkin pie recipeEasy pumpkin pie recipeEasy pumpkin pie recipeEasy pumpkin pie recipe

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