Creamy Pumpkin Pie

    Creamy Pumpkin Pie

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    3hr


    20 people made this

    About this recipe: This is a deliciously rich no-bake dessert. A shortcrust pastry case is filled with a creamy and lightly spiced pumpkin filling. Serve with additional whipped cream, if desired.

    Ingredients
    Serves: 10 

    • 425g pumpkin puree
    • 250ml single cream
    • 4 tablespoons milk
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 4 tablespoons caster sugar
    • 4 tablespoons cold water
    • 2/3 (11g) sachet powdered gelatine
    • 4 egg yolks
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons Scotch whisky
    • 250ml double cream
    • 1 (23cm) baked shortcrust pastry case

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:2hr20min chilling  ›  Ready in:3hr 

    1. Combine the pumpkin, single cream, milk, ginger, nutmeg, cinnamon, cloves, salt and 4 tablespoons sugar in a liquidiser. Blend until smooth.
    2. Pour the cold water into a small bowl and sprinkle gelatine over to soften.
    3. Combine the egg yolks and the remaining 100g of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whisky and gelatine mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
    4. Use a hand mixer to whip the double cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
    5. Pour mixture into prepared pastry case and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

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