Okay, so I made this and it is pretty damn tasty. It is the perfect way to use up some of your Halloween pumpkin, because let’s be honest, no one ever knows what to do with that. It’s nice and decadent and it’s a bit different from your usual pie fillings. I really like this, and it makes a killer photo with all your pumpkins scattered around.
It doesn’t take too long to make, maybe an hour and a half all in. It would have taken me an hour and a half if I hadn’t had a major disaster in the middle of it. I had made my pastry case, and I was just getting it out of the oven having blind baked it to perfection, when my entire brain shut down and I dropped the tin on the floor.
Had it been anyone else, I am sure the tin would have sailed straight down and landed on its base with no harm done. But, obviously, that didn’t happen. The tin came crashing down on its side, making a proper racket and causing the cat to hurtle out the cat flap so fast, he nearly took it off its hinges. The perfectly baked pastry case flung out to the left-hand side and plopped unceremoniously into the cats’ water bowl. WTF. There was no saving the pastry case, so I just let it drown until I could bear to begin the clean-up operation.
This recipe is a bit of a mash up of recipes from here, there and everywhere. Plus as bit of my own, because I can never follow a recipe to the tee and I always add or change something. So, enjoy making your pie. Oh, and don’t drop your pastry.
For the pastry:
- 225g plain flour
- 150g cold butter
- 25g icing sugar
- 1 large egg
- 2 tbsp water
For the filling:
- 500g pumpkin
- 1 (400g ish) tin condensed milk
- 175g soft dark brown sugar
- 2 eggs
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- Pinch of salt
You will need:
- Medium pan
- Large bowl
- Rolling pin
- 23cm deep tart tin
- Baking beans
To make the pastry, cut the butter into cubes and add it to a large bowl with the flour and sugar. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs. Add the egg and combine until it forms a smooth ball. If the mixture is still too crumbly, add a tablespoon of water to bring it together. Wrap your pastry in cling film and leave it in the fridge for 30 minutes.
Whilst the pastry is in the fridge, you can make your pumpkin puree that you need for the filling. Cut 500g of pumpkin into small chunks and place in a medium pot. Cover with water and simmer for 15 to 20 minutes until the pumpkin is tender.
Drain the water from the pumpkin and using a blender or a stick blender, puree the pumpkin until the lumps have gone. Set this aside to cool down.
Get your pastry out of the fridge and roll it out on a floured surface until it is about the thickness of a £1 coin. Place your pastry in the tin and press the pastry into the tin, making sure you press it into the edges. Put the pastry back in the fridge for 15 minutes to chill.
Heat your oven to 180c. Once your pastry has chilled, line the pastry case with foil and pour in your baking beans. Blind bake your pastry case for 15 to 20 minutes, until the case is golden.
Whilst you are blind baking your pastry, you can make your filling. In a large bowl, combine the pumpkin, condensed milk, sugar, eggs, spices and salt. Whisk together until the mixture is smooth.
Remove your baking beans and foil from the pastry case, and pour in your pumpkin mixture. Bake for 30 to 40 minutes, until the filling is stable and a knife inserted comes out clean.
Then enjoy! I left mine to cool most of the way and then cut myself a big old slice and served it with a dollop of crème fraiche. Crème fraiche is a bit more acidic so it goes nicely with the sweetness of the pumpkin and it’s not as luxurious as cream, which I am not a major fan of. Oh also, it was lactose free crème fraiche, because my body is not a major fan of the whole lactose thing.