Spiced pumpkin pie
This is a simple, yet delectable pumpkin pie. A shortcrust pastry case is filled with a creamy, well spiced pumpkin filling and then baked to perfection. Serve with a dollop of whipped cream, if desired.
Ingredients
Serves: 8
- 500g pumpkin puree
- 250ml milk
- 250ml single cream
- 110g dark brown soft sugar
- 100g caster sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon plain flour
- 2 eggs, lightly beaten
- 1 (23cm) unbaked pastry case
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat oven to 230 C / Gas 8.
- In a large bowl, combine pumpkin puree, milk, cream, dark brown soft sugar and caster sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pastry case.
- Bake for 10 minutes at 230 C / Gas 8, then reduce the temperature to 180 C / Gas 4 and bake for 50 minutes or until filling has set.
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Reviews & ratings
Average global rating:
(28)
Reviews in English (22)
A lovely sweet, well spiced pie. I made my own shells and managed to make two pies with this mix. I also used double cream because that's what I had to hand. I roasted a pumpkin and made my own puree - half a large pumpkin would gave me the 500g the recipie calls for. My oven is a little tempermental so it took more like 70-80 minutes to cook. My other half (the pumpkin pie expert) said it smelt delicious whilst it was cooking and scoffed half a pie once it had cooled. High praise indeed! - 03 Nov 2013
The best ever !!! - 01 Dec 2012
The flavor of this recipe is perfect. This is what pumpkin pie is supposed to taste like! I tried this once with canned pumpkin and again another time with fresh pumpkin, and it turned out terrific both ways! - 23 Nov 2006 (Review from Allrecipes US | Canada)