Sweet Roasted Pumpkin Pie Recipe and Photos

Halloween is over so other than a bird feeder I make a pumpkin pie each year.

Sadly this year I used a new recipe had a bit of a mad day and the actual pie ended up in the bin.

I liked the recipe I used however I under cooked the pie and rushed it.

Recipe

Ingredients

For the Pie Filling

1 Pumpkin
Ground Cinnamon
Nutmeg
Ground ginger
2 eggs
25g butter
175ml milk

For the Pie Pastry

350g of Sweet Short Crust or to make by hand

300g of plain flower
170g of butter
1 egg

Method

1. Firstly cut the Pumpkin into 4. I cut a circle out the top as normal then slice into quarters.

1. Preheat the oven to Gas Mark 7

2. Scoop out the pumpkin seeds and place the flesh into a baking tray. Sprinkle with Ground Ginger, Cinnamon, and Nutmeg.

1. Cover the Pumpkin with 2 layers of tin foil. Reduce heat to Gas Mark 4 and cook for 45 minutes.

Next move onto the Pie Pastry

Super easy this

1. Grab Food Processor

2. Sieve the flour, add the butter and pulse till crumbly

1. Add an egg

1. If a bit dry add a teaspoon of water at a time

2. Tip out onto a floured surface, and roll into a ball.
   

3. Place in fridge to chill for at least 1 hour.

4. Once chilled, roll to cover a 22cm tart tin. Blind bake for 10 minutes at Gas Mark 7 and then drop temp down to Gas Mark 4 for a further 10-15 until lightly baked.

Now here's the part with no photos, as my Sunday ended in a food disaster.

1. Scoop out the pumpkin from the skin. Either sieve or wizz in the processor for a smooth consistency.

2. Melt 25g of butter, add 175ml of milk and 2 whisked eggs into the soft pumpkin.

3. Add the pumpkin to the Pastry and bake for 40 minutes!

And hopefully you should have a nice tasty pie!