Pumpkin Pie, the ultimate key to my heart. I love it so much I even have a sweatshirt about it. September through December is prime pie time, and in the autumn and winter months I like to have one in the fridge pretty much permanently, as a slice makes the most delicious seasonal snack at any time of day.
It’s an open topped pie so can be made as simply as pouring the filling into a pastry outer, or can be fancied up a little with some quick and easy decorations. I always make a little more pastry than is required for the base to add a little more as a topping. Little leaves work well as they are so simple but look great, these were made with some little cookie cutters, and then scored with a knife.
The pastry is a simple shortcrust – half fat to flour with a little bit of water. I made quite a lot and chilled any leftovers, which was 200g butter and 450g flour. Mine looks a little rustic around the edges as I blind-baked for a little too long, but that’s just fine, yours might just be a little prettier.
To make the filling, combine in a large jug 1 tin of pureed pumpkin, 2 eggs, one carton soya cream (or condensed milk if you’re up for the dairy), 3/4 cup soft brown sugar, and 3 tsp pumpkin pie spice. I like mine quite spicy so feel free to tone this down a little if you don’t. Stir until it’s nicely combined and pour into the pastry.
The ‘leaves’ sit quite nicely on the unbaked pie as it has a fairly thick consistency, though if you’re worried then add them in a little while after you start baking.
Bake at 180c for 30-40 minutes until set and shiny on the top.
And enjoy! Not the most delicate or gourmet, but with it’s sweet, spicy, seasonal flavours, it’s one of my absolute favourites.