photo: Noortje Emmerink, Mintstudio Creations

Although unfortunately we don’t really celebrate Halloween here in the Netherlands and Belgium, I will not let this opportunity pass by to bake me some pumpkin pie! To all of you who do celebrate this day: happy Halloween!

Here’s what you need for a pie that serves 8-12 people:

  •  1 serving of sweet shortcrust pastry (for this pie I used shop bought pastry, but there are tons of easy recipes to find online)
  • 1 large egg
  • 425g pumpkin puree
  • 235ml evaporated milk (skimmed coffee milk)
  • 220g sugar
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 3/4 tsp ground cinnamon, plus extra to garnish
  • 1/4 ground ginger
  • 1 tbs flower
  • whipped cream (if you wish)
  • pastry tin of 23cm diameter

Preheat the oven to 170C / gas 2-3

  1. Start with the pumpkin puree if you want to make this yourself. I promise, freshly made pumpkin puree will make your pie taste a lot better than canned puree and it is not hard to make at all: cut the pumpkin in half, remove the seeds with a spoon and cover the tops (the sides that are cut) with tin foil. Place the two halves with the foil facing up in the oven and bake for 1 hour, or until they are soft. Scoop out the soft pumpkin flesh with a spoon and puree it with a blender. That’s it!
  2. Butter & flower the pastry tin to cover it with the shortcrust pastry. Remove the excess pastry hanging over the edges of the tin with a knife. I used shop bought pastry to save me some time. Personally I don’t find it worth the effort of making this pastry myself for these kind of pies, because it’s really the filling that makes the taste, isn’t it..?
  3. Place the egg, pumpkin puree, evaporated milk, sugar, spices, salt, & flower in a large bowl and stir with a wooden spoon to combine everything. Gently stir until all lumps have disappeared.
  4. Pour the filling into the pastry base and bake for 35-40 minutes, by which time it will puff up round the edges but still feel soft in the centre (not wobbly!).

Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some whipped cream, but at room temperature will be fine too. Enjoy!



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