I love to bake with pumpkins: be it pumpkin spice cupcakes, pumpkin doughnuts or pumpkin pancakes. It’s quite a savoury taste but it’s really nice when sweetened. I thought that seeing as Halloween was next week, that I would bake a pumpkin pie. This is quite a savoury pie, so perfect if you’ve not got the biggest sweet tooth. It tastes delicious with some whipped cream on top or when warm out the oven *drools* ! I based this recipe of Tanya Burr’s book ‘Tanya Bakes’ but I’ve added a few variations.
A 25cm tart tin and some baking beans
- 180g plain flour, plus a bit more for dusting
- 85g cold butter
- 1 can of pumpkin puree(I got mine from Waitrose but they sell it in the majority of big supermarkets)
- 50g of yoghurt
- 50ml of milk
- 3 large eggs (or 4 medium)
- 100g caster sugar
- 4 teaspoons of pumpkin spice mix(if you don’t have pumpkin spice mix, you can alternatively use 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger and 1 teaspoon of ground cloves)
- Preheat the oven to 190 degrees Celsius
- In a bowl, mix together the flour and butter with your fingertips until crumbly. Add around 3 tablespoons of water to make into a ball of pastry.
- Roll out the pastry on a floured surface so it makes a circle slightly larger than the tin(it should be around 2-3mm thick). I find it helpful to do this on greaseproof paper so the pastry is easier to transfer onto the tart tin.
- Carefully line the tin with the pastry and press into the side, making sure that there is no excess pastry hanging over the sides. Put greaseproof paper over the top of the pastry and then fill with baking beans. If you don’t have baking beans, you can alternatively use rice instead.
- Pop the pastry into your preheated oven for 10 minutes, before removing the greaseproof paper and baking beans, pricking the base with a fork and then baking for another 10 minutes. Whilst the pastry is cooking, you can be following step 6 to make the filling. The pastry should be coming away from the edges slightly and should be golden and completely dry.
- Whilst the pastry is cooking, mix the yoghurt and milk together before adding the eggs, pumpkin puree, sugar and spices. Mix all the ingredients to form a smooth batter.
- Pour the filling into the cooked pastry and cook for around 35 minutes. The top should be golden with a slight wobble in the centre.
- Leave to cool slightly before transferring to a wire rack. It is delicious to eat when warm, so tuck in!