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Topic: Pumpkin Pie  (Read 1028 times)
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mrsflibble
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« on: November 03, 2011 12:53:04 PM »

in the UK it's kind of hard and often expensive to try and get canned pumpkin, which is my favorite way of making pumpkin pie... but this year instead of using one of those over the top, grown for size and for carving rather than taste pumpkins, I decided to go for the cheaper and thriftier option of getting culinary pumpkins for halloween and then roasting the flesh the day after!

so here's my pun'kin pie!!



and here's the "I wont try new veggies" five year old, inhaling her second piece!!



and here's the recipe I used. instead of steaming the pumpkin though, I roasted it because I own a cooker with a small top oven and a large bottom oven, and I had the large oven onat the time. Ever the thrifty bint I insist on filling it each time it's switched on because it's not cheap to run lol!! oh, and I had to use single cream because they don't make lactose free double cream but they do make lactose free single!! I also made m own sweet crust pastry case, again due to the lactose limitations.

        450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

        2 large eggs plus 1 yolk (use the white for another dish)

        3 oz/75g soft dark brown sugar

        1 tsp ground cinnamon

        2 tsp ground mixed spice

        10 fl oz/275 ml double cream

Preparation method

    Pre-heat the oven to 180C/350F/Gas 4.

    Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1 inches/4 cm deep.

    To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water. (I whizzed mt roasted, peeled pumpkin in my food processor, then pressed in a sieve)

    Then lightly whisk the eggs and extra yolk together in a large bowl.

    Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

    Now add the pumpkin pure, still whisking to combine everything thoroughly.

    Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

    Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled crme frache, but warm or at room temperature would be fine.


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« Reply #1 on: November 03, 2011 02:34:19 PM »

your avatar says it all Cheesy
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« Reply #2 on: November 03, 2011 04:22:45 PM »

Yummmy! The crust looks divine!
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« Reply #3 on: November 03, 2011 04:47:30 PM »

That looks so yummy! I didn't know I could count pumpkin pie as a vegetable, either Cheesy!
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