Totally obsessed with everything Pumpkin and Autumn right now so thought I would dive right in and share my super simple Pumpkin Pie recipe and step by step!
So many times now I have seen movies, Instagram pictures, Pinterest images etc of Pumpkin pies and I drool yet do nothing about it! Mainly because I have always thought I wouldn’t like it and certainly no one else in the house would….pumpkin in a dessert pie WTF?!
After giving in to the Pinterest gods I succumbed and bought a couple of cans of pumpkin and started the search for a recipe that didn’t involve oodles of cream (dodgy tummy issues) and was quite surprised to find a lot were filled with half and half, which obviously is an American thing but since I was indulging in something that is essentially an American dessert I found what was classed as something similar – evaporated milk!
I have included the ingredients and step by step below, obviously the darker the sugar you use the darker the pie will be so if you want something lighter, opt for light brown sugar etc…
450g Can of Pumpkin Puree (I got mine in Sainsburys)
3 large eggs (or 4 small if they are anything like mine were!)
75g soft dark brown sugar
1tsp My Secret Kitchen Pumpkin Pie Baking Spice
300ml Evaporated Milk
1tsp Vanilla Extract
Step by Step:
Gather all your ingredients and weight out everything ready. I love having everything to hand just to throw into a bowl or mixer, it really does save having to stand and prep as you go!
Add the pumpkin, eggs and sugar to a bowl and mix until combined.
Add the rest of the ingredients and mix on high for 1 minute!
Pour into pre bought pastry cases (I have 6 kids, I gave up on making my own pastry a long time ago and when the store bought taste as good as home made I’m all for cutting those corners!)
Bake at 170 degrees c for approx 45/50 minutes checking that there is a slight wobble to the centre but firm to touch. You may have to cover the crust with foil to prevent it going too dark.
Allow to cool completely. Sprinkle with icing sugar and decorate as you wish.
Serve with clotted cream, ice cream, whipped or pouring cream….seriously you will wish you had made this years ago and we all love it here now!
This is definitely a new tradition for us once October rolls around from this year on! Let me know if you try it!
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