Hello :) I did not come up with the recipe for this pumpkin pie & did not even bake it. I did however have the honour of eating several slices, which must count for something! The recipe comes from my Aunty Fiona who served this at a recent family lunch and although I couldn't attend, a few leftover slices were brought home for my enjoyment. Recently we got hold of the recipe and I came home the other week to my sister preparing the pie. Excellent!Recipe: Pumpkin Pie (courtesy of my Aunty Fiona)
3 cups pureed pumpkin
1 tin low fat evaporated milk (400mL)
4 beaten eggs
1/2 cup brown sugar
spices: nutmeg, allspice, ginger etc
1 teaspoon vanilla essence
Mix all ingredients and place in a pastry case*. Bake at 200 degrees for approximately 40 minutes or until filling is firm to touch.
* My sister used 2 sheets of shortcrust pastry, brushed with melted butter.
There was some leftover pie filling, so my sister made a mini one! Aw, isn't it too cute.
The creamy pumpkin, almost custard-like filling was divine. You can certainly play around with the recipe too & next time I might add some more spice and less sugar. It was perfect for the rainy Autumn evening we devoured it on!
All this chilly weather has me dreaming of pies, tarts and cakes. I wonder what I'll be making (or eating!) next...
Happy Baking :)