I baked a pumpkin pie this past Saturday. It turned out great. Below is the recipe I used to make the filling. I wasn’t happy with how my homemade crust turned out. If anyone reading this has a good pie crust recipe I would appreciate it if you would share.
Here is the recipe. Click on ‘continue reading’ for the pictures and a step by step guide of what to do.
Pumpkin Pie Recipe
Makes 8 servings
1 medium sugar pumpkin
1 Tbsp. vegetable oil
1 pre-made pastry for a 9″ single crust pie
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut-side down on a pan lined with foil and lightly oiled.
- Bake at 325 degrees until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches using a blender.
- In a large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Click on ‘continue reading’ to see photos and step by step guide!
Select: Firm, well-shaped pumpkin that is heavy for it’s size and has a hard, tough skin.
Cut it in half.
Remove the seeds and lightly oil the cut surface.
Place cut-side down on a pan lined with foil that has been lightly oiled. I didn’t have foil but used a non-stick pan. Bake at 325 degrees Fahrenheit (163 degrees Celsius) until the flesh is tender when poked with a fork. Cool until warm.
Scrape the pumpkin flesh from the peel. Cut out holes for eyes and hold peel over your face as a mask. Chase children around apartment. Loads of fun…
Mash or puree in small batches using a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk and cream.
Pour filling into a pie shell. Carefully place pie in oven as filling is thin and can spill out of pie shell easily. As you can see in the photo, I did exactly that after the pan caught on the edge of the rack.
Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 50 to 55 minutes, or until a knife inserted one inch from the edge of pie comes out clean. Cool on a wire rack.
Enjoy!
I always use Coop’s ready rolled pastries. Their short crust is pretty good.
I’m afraid to say though that I had pumpkin pie once at a Australian American Thanksgiving. I found I prefer pumpkin as a savoury rather than a sweet food.
Excellent tip on baking the pumpkin though, I usually cut it unto chunks which is a pain- next time I’m just going to cut it into halves like you did!
Ms Mac, Thank you. Of course we have a Coop in our village! It is our only grocery. :)
It was so easy to just scoop the filling out of the halves after they had cooled a bit.
I have another pumpkin and may make some soup…not sure yet.
That looks so incredible… Missing that Coop too! I loved the pie crust you could buy and freeze there. we don’t have anything here which compares..
Ok…I am going to Coop this morning to find this pie crust…Thank you Ms. Mac and Expatraveler! :)
[...] a post I made last year you can read how to bake pumpkin slices and then scoop out the purée with step-by-step photos. It [...]
Thanks for the pumpkin pie recipe here is a traditional short crust pastry recipe
200grams butter cold cut into small pieces
400grams plain flour
pinch of salt
a little water for mixing
Method: In large mixing bowl,crumble butter into flour with salt using your hands rubbing mixture lightly between them, until a breadcrumb consistancy is formed.
add a few drops of water at a time being careful not to add to much water until you can form a dough ball with your hands clumping the mixture together. put dough ball in bag and refrigerate until required all freeze for 10 mins until dough is cold. Roll out on lightly floured board to third to half centimeter thickness. curl pastry around rolling pin and place in buttered baking tray. Leave edges slightly overlaping and prick with fork. Blind bake for 5-8 mins 175 degrees c until par cooked. trim edges and use for your favourite recipe
Aryel,
Thank you for taking the time to leave your short crust pastry recipe. That is so sweet.
question…i bought a roll out (pate au gateau frisee) from the local Migros here. do i have to bake it first, or do you just roll it out on a pie pan, fill it and bake altogether? i never used one before..gonna make a test pie tomorrow!
Allen,
Honestly, I don’t know. I still haven’t tried the pre-made pie crusts here. I don’t pre-bake my homemade pie crusts, so I don’t think you should yours. Are there any directions? However, I know there often aren’t here in Europe.