Making pumpkin pie

Wondering how to go about making pumpkin pie from scratch? This tasty pumpkin pie recipe will have you coming back for more. Read on to get the recipe.

Halloween is rapidly approaching. My son has plans to go out trick or treating with his friends. He didn’t want to last year as he felt he was too old. This year his friend has to take his younger brother and suddenly it is in vogue again. I always ensure I have plenty of sweets for the kids who come knocking at the door.  We always carve a pumpkin to sit on the doorstep to welcome them in.

The only problem with carving a pumpkin is that you are left with a lot of pumpkin that needs to be used up. Every year I try and think of inventive ways of using it. Usually I make soup, this year I tried my hand at  making pumpkin pie.

Read more: Spicy pumpkin soup

Making Pumpkin Pie

I was inspired by BBC Good Food magazine which had a recipe for the best pumpkin pie ever with stem ginger cream. It is a really enjoyable read.  A magazine subscription would be a great gift for any foodie.

I must admit I modified the recipe quite a lot, after all who has balls of stem ginger or ginger syrup in their cupboards? My version of the recipe was much simpler to make and was also incredibly tasty.

The pumpkin pie was a hit with my son and his friend; two slices were demolished in quick succession. The plan is to make another pie.  When they come in after trick or treating they can have some with a cup of warming hot chocolate and marshmallows. I expect they will have plenty of sweets as well, if they are as successful as in previous years. To counteract the sugar rush I will make some savoury snacks like mummy pizzas which were well received last year.

Read more: Halloween party food

Going trick or treating

Having sorted out dessert the next problem is sorting out a costume. Halloween is much more of an event these days than it was when I was a child. We used to carve a turnip and were happy with a plastic mask. These days costumes are so much more elaborate, going out on Halloween night is like walking into a horror show. Ghouls, ghosts, witches, zombies and mad axe murderers stalk the streets. Houses are dressed up with lights and pumpkins and often dismembered limbs can be found strewn up the path. Children delight in trying to scare you when you open the door. I shall have a look this weekend and see if I can find some inspiration. I am sure my son will have plenty of ideas.

How to make pumpkin pie

This pumpkin pie recipe takes a little time to make. First you need to prepare the pumpkin. The easiest way is to cut it into chunks. Put the chunks of pumpkin into a roasting tin and bake in the oven until they are tender. While this is cooking you can put the pumpkin seeds in the oven for ten minutes to toast them.

To make the base put ginger biscuits and the pumpkin seeds into a food processor. Mix until you get crumbs. Melt some butter and use it to bind the crumbs together. Press the mixture into a tin.

The pumpkin filling is made by mixing the pumpkin with eggs, evaporated milk, spices sugar and golden syrup. This mixture is put on the base and baked in the oven until it is set. Finally when cool cover the pie with a layer of whipped cream. The pie is a delight to eat and worth the effort.

Pumpkin Pie Recipe

Pumpkin Pie

Alison

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Ingredients

  

• For the filling
• 500 g 1 lb 2 oz pumpkin flesh
• 2 large eggs
• 1 egg yolk
• 170 g can evaporated milk
• 140 g 5 oz golden caster sugar
• 2 tbsp golden syrup
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp all spice
• 2 tsp vanilla essence
• For the crust
• 50 g 2 oz pumpkin seeds (from a packet)
• 300 g ginger nut biscuits
• 85 g 3 oz butter
• For the topping
• 200 ml 7 fl oz whipping or double cream

Instructions

 

• Peel and chop the pumpkin and remove the seeds.
• Heat the oven to 180C Gas Mark 4
• Place the pumpkin chunks into a roasting tin, add 3 tbsp of water and cover with foil.
• Make a small steam hole in the foil then bake in the oven for 45 minutes until the pumpkin is tender.
• Leave to cool.
• Place the seeds on a baking tray and cook in the oven for ten minutes until toasted.
• Add the toasted pumpkin seeds and the ginger nut biscuits into a food processor and process until they become crumbs.
• Melt the butter and add to the mixture, processing until it is like wet sand.
• Place into a greased pie dish and press down with a spoon until the bottom and sides are covered evenly.
• Leave in the fridge to chill for 30 minutes.
• Turn the oven to 160C Gas Mark 3
• Get the cooled pumpkin, drain the liquid and add to the cleaned food processor.
• Add the remaining ingredients for the filling and mix until smooth.
• Pour into the base and place in the oven for 40 minutes until the filling is set (It should still wobble a little)
• Leave to cool and then whip the cream and add to the top.

Why not pin the recipe for later?

What are your favourite pumpkin recipes? I would love to try some other different recipes with leftover pumpkin so do let me know below.