Easy Pumpkin Pie Recipe

One thing I love about this time of year is seeing all the pumpkins and now more than ever there is such a huge variety. They are great fun to carve, but also make great decor pieces. I love having them dotted around my home and I love a trip to the pumpkin patch with my little family.

But what do you do with the pumpkins once all the fun of Halloween is over with? Do you just throw them away? Personally I like to cook with them, there's such a vast amount of things you can make using the pumpkin flesh and pumpkin pie is just one of them. This is a really easy recipe to make, if you don't fancy making your own pastry you can buy ready made which will taste just as good. In fact if you don't want to deal with the pastry at all you can buy ready made cases that you just need to add in your filling.

I hope you enjoy this recipe as much as I do. If you do don't forget to save it to pinterest using the button at the bottom of this post.

Ingredients

• 175g shortcrust pastry dough (make your own or buy ready made)
• 125g soft brown sugar
• pinch of salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 700g pumpkin puree
• 3 eggs lightly beaten
• 300 ml single cream

Method

• Preheat the oven to 180c (gas 4)
• Roll out pastry to around 1/2cm thick and line a 23cm loose bottom pie dish and chill in fridge for around 10 mins
• Line the pastry with baking parchment and baking beans (you can use rice if you don't have the beans), then bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 190c (gas 5).
• In a bowl combine the sugar, salt, cinnamon, ginger and cloves
• In another bowl add the pumpkin puree and gradually beat in the eggs and single cream
• Stir in the sugar mixture until it is smooth and creamy.
• Pour into the pastry case and put the pie on a baking sheet.
• Place the pie into the oven and bake for 45 - 50 mins, or until a knife inserted into the centre of the filling comes out clean.
• Serve either hot or cold
• 4 - 6 servings