It’s the season of pumpkin-spiced-everything! And we love it. Whether it be a latte, doughnut or even a cheeky gin, the pumpkin flavour can be infused into pretty much anything at this time of year.
A particular favourite of ours (which is not to be missed) is the classic pumpkin pie. We’ve dug a recipe out especially for those keen pumpkin fans among our readers.
90g dark brown sugar
67g white sugar
2 large eggs plus the yolk of a third egg
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/2 teaspoon lemon zest
480ml pumpkin pulp purée from a sugar pumpkin OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
360ml heavy cream or one 12 oz. can of evaporated milk
1 good pie crust, chilled or frozen
1 Preheat your oven to 220°C (200°C fan)
2 Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 220°C (200°C fan) for 15 minutes. After 15 minutes, lower the temperature to 180°C (160°C fan). Bake for 45 to 55 minutes more. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Serve with whipped cream.
Let the baking begin!