Posted on October 31st, 2012
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
- 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!
- 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..?
- 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.
- 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!∗