[Food] Guest Post: Pumpkin Pie

Hey everyone!

As the lovely Cathryn is bringing new life into the world, she has kindly asked for a few guest blog posts, so I jumped at the opportunity to share a recipe on her beautiful space! I’m Bonnie from www.bonnieinwonderland.wordpress.com, by the way.

 The first time I tried pumpkin pie was a few years ago, when one of my closest friends mum had made it to be brought back for our uni house – it was divine, full of spices, warming you from the inside out and melts away in your mouth! 

I have been meaning to recreate it myself at home for a long time, so when Cathryn asked for a guest post in the autumn months, I jumped straight to it. I love all things with cinnamon in & to be honest I would eat this all year round. On with the recipe:

Pumpkin Pie

-   Serves 8  -

For the Pastry:

I’m not going to lie to you, I bought short crust pastry, but if you want to make it from scratch use:

225g plain flour

100g butter, diced

pinch salt

For the Filling:

 425g canned pumpkin

2 large eggs

75g soft dark muscovado sugar

100ml double cream

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground cloves

½ tsp ground ginger

½ tsp salt

To decorate:

½ tsp cinnamon

1 tbsp icing sugar

To make the pastry:

- Preheat the oven to 210ºC/410ºF.

- If you’re making it from scratch, sift the flour into a large bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs.

- Stir in the salt, then add 2-3 tbsp water, mixing to a firm dough. Wrap in cling film and chill for 10-15 minutes, before use.

- Roll out your pastry to the width of a £1 coin and line it in your 23cm/9in pie dish. 

- Line the pastry with greaseproof paper and baking beans, then bake for 10 mins.

- Remove the beans and paper, and cook for a further 10 mins until the base is a pale golden colour.

- Remove from the oven and allow to cool slightly.

- Reduce oven to 180ºC/355ºF. 

- Lightly whisk the eggs. 

- In England I can’t seem to find good eating pumpkin’s in a normal supermarket, but they do have canned pumpkin, which works beautifully and is already smooth so just a matter of mixing it all together. 

- Mix the egg mixture with the pumpkin and add the salt and stir to combine. Mix in the cream, sugar and spices. Be careful on the nutmeg, it can be over powering if too much is added. However, I am not going to say no to an extra ¼ tsp cinnamon!

- Pour the mix into the pie crust and bake for 30-35 minutes.

- Leave to cool. Mix the cinnamon and icing sugar to decorate and sprinkle over your pie.

I hope you enjoy!

This post has been scheduled in advance as I am currently taking two months maternity leave from blogging to be with my baby. All comments will be answered in time, thank you in advance for being patient.