Happy Halloween! Well Happy season of anyway. Pumpkin pies are very American and the only ones I’ve ever eaten have been in America so I’ve they have been of the very sweet variety. Therefore, in order to source a recipe I went straight to Martha Stewart and the various other classic American cooks. I did however then realise I live in England so don’t have quite the same ingredients so I’ve done a cheat’s version. It does taste rather good though.
Ingredients:
Either buy some shortcrust frozen pastry or make your own
If you make your own you need:
1 and 1/3 cup plain flour
½ tsp salt
1/3 cup vegetable oil
2 tsp cold water
Method:
- Combine the ingredients and put in cling film in the freezer for 30 minutes
- Press the pastry into a greased tin of your choice
- Put in the fridge
Filling Ingredients:
2 large eggs
1 can evaporated milk
1 can pumpkin filling (if you can’t get in the supermarket you can buy online https://amzn.to/3S17QHE)
½ cup white sugar
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger (powdery stuff)
1-2 ground cloves (be careful not to add more or it can taste like medicine)
Method:
- Beat the eggs and then add everything else
- Pour the mix into the pastry case from the fridge
- Bake for 15 minutes at 325F
- Bake for 45 minutes at 350F
- Store in the fridge
Sorry for the American temperate measurements but it was an American recipe.
the modern mrs beeton 