My favourite term of endearment for Mabel (!) and my favourite type of pie. I figured some of you may have a pumpkin of two left over from today’s festivities so asked Charlotte from Buttercream & Dreams to whip up something delicious for your baking pleasure.
If any of you have some spooky type events this evening then do hashtag #RMShalloween on instagram as we would love to see. I actually have two parties to attend, one this afternoon with the Mamas and babies from NCT and a small family get together at our home this evening. I plan on consuming plenty of pumpkin pie!
- 260g Plain Flour
- 1/2 teaspoon salt
- 110g unsalted butter
- Small amount of water
- 1 egg
- 425g tin of pumpkin puree
- 235ml evaporated milk
- 220g caster sugar
- 1/4 teaspoon ground cloves or nutmeg
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon plain flour
This is a classic pie that is actually very easy to make. The pastry recipe is super simple but you can just as easily buy some shortcrust pastry and use that instead. I made my own pumpkin puree by boiling and pureeing the pumpkin flesh. If you do do this reduce the amount of evaporated milk slightly as it will be more liquid than the canned variety. It may also need slightly longer to cook but just do the wobble test!
- To make the pastry put the flour, salt and butter in a freestanding mixer with paddle attachment and mix on a slow speed until you get a sandy consistency. Alternatively rub between your fingers until well mixed.
- Slowly add a tablespoon of water at a time until the dough comes together. Be careful not to add too much water.
- Wrap in clingfilm and leave to stand for one hour.
- Grease a 23cm pie dish and preheat oven to 170 C/Gas 3
- Roll out the pastry with a rolling pin on a lightly floured surface. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
- Place all the ingredients in a large bowl and mix until well combined and there are no lumps.
- Pour in to the pie crust and bake in the oven for about 30-45 minutes, or until the filling is set firm and doesn’t wobble when shaken.
- Remove from oven and leave to cool completely.
- Delicious served with a dollop of whipped cream and sprinkling of cinnamon.