Pumpkin Pie
We're not big on traditional Thanksgiving food so no-one in our house has ever made a Pumpkin Pie before (we're not big pumpkin fans, we thought it might be a bit tasteless etc.) I decided to give it a try this year (with a few tweaks to the recipe) and we were all pleasantly surprised by the results. The original recipe was from the Libby's website.
Ingredients:
375g block shortcrust pastry
6oz granulated sugar
1 heaped tsp cinnamon
1/2tsp ground ginger
2 large eggs
1 can pumpkin mix
1 small can evaporated milk
Double cream, whipped, to serve (or custard alternatively)
01. Roll out the pastry to line a pie dish. Trim the sides.
02. Mix together the sugar, cinnamon and ginger.
03. In a separate bowl, beat the eggs. Stir in the eggs to the sugar mixture. Then add the pumpkin mix and stir well. Finally, gradually stir in the evaporated milk.
04. Pour the mixture into the pie shell.
05. Bake in a pre-heated oven (190C fan) for 15 minutes. Reduce the temperature to 160C fan and bake for a further 40 minutes until a knife inserted into the center comes out clean. The pie needs 2 hours to rest and the filling to set. Top with whipped cream (or custard) before serving.
Ingredients:
375g block shortcrust pastry
6oz granulated sugar
1 heaped tsp cinnamon
1/2tsp ground ginger
2 large eggs
1 can pumpkin mix
1 small can evaporated milk
Double cream, whipped, to serve (or custard alternatively)
01. Roll out the pastry to line a pie dish. Trim the sides.
02. Mix together the sugar, cinnamon and ginger.
03. In a separate bowl, beat the eggs. Stir in the eggs to the sugar mixture. Then add the pumpkin mix and stir well. Finally, gradually stir in the evaporated milk.
04. Pour the mixture into the pie shell.
05. Bake in a pre-heated oven (190C fan) for 15 minutes. Reduce the temperature to 160C fan and bake for a further 40 minutes until a knife inserted into the center comes out clean. The pie needs 2 hours to rest and the filling to set. Top with whipped cream (or custard) before serving.