[dropcap]E[/dropcap]very Autumn, as the leaves turn brown, the skies turn grey and predictably drizzly, that part of me that loves baking – usually lying dormant in the Summer months- rears it’s head and all of a sudden I can’t get enough of all things cinnamon and melted butter. I’ve made variations of pumpkin pie over the years, but this recipe…I think this is the one! I’ve made a few tweaks here and there and the end result was a silky smooth, cinnamony, pumpkin pie dream.
Here’s what you’ll need:
For the pumpkin filling
1 can of Pumpkin Puree
1 can of Evaporated milk
1/2 cup of granulated sugar
1/2 cup of light muscovado sugar
1 teaspoon of vanilla extract
2 teaspoons of cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1 pinch of salt
The zest of half an orange
Now, in the past I’ve used ready made pie crusts and I’ve also made pie pastry from scratch. I’m no pastry purist, so it’s totally up to you! In this case, I used a ready mixed bag of pastry that just needed water added.
After mixing and rolling it into a dough, I blind baked the raw pie crust for 12 minutes in a hot 230c oven, then took it out to cool whilst I made the filling. Keep the oven on at this hot temperature in the meantime.
Previously, I’d whip everything together in a bowl, but this time…we’re going to end up with a lot of washing up. It’ll be worth it, I promise.
In a bowl, whisk the eggs together with the evaporated milk.
In a pan on medium heat gently stir the pumpkin puree, sugar, salt, cinnamon, nutmeg, ground ginger and the vanilla extract all together.
Keep stirring until all the sugar has melted and the puree takes on a brown colour- be gentle at this stage, you just want to warm it through and melt the sugar.
Once it’s warmed through (3-4 minutes tops) take it off the heat, and then slowly stir in the evaporated milk/egg mix. Go slowly at this part, or else you’ll end up with scrambled egg! Fold the mix together and add in the orange zest.
Pour the filling into the pie crust and gently tap away any air bubbles.
Turn the oven down to 190c, then place the pie into the centre of the oven and bake for 45 minutes.
The pie will have a slight wobble to it, but don’t worry as it’ll continue to set after you’ve take it out of the oven. Leave it on a rack to cool for half an hour…
And tuck in!
My past trial and errors meant that I took it out of the oven too late, not realising that it needed to be a bit wobbly. This was a success!
The orange zest adds a little hint of citrus which is divine. The sweet pumpkin flavour is a little more intense as it was warmed through on the stove before we mixed it all together.
Now. If this isn’t a perfect Autumn treat meant to be enjoyed with a cup of tea or hot chocolate…then I don’t know what is.