Sweet Pumpkin Pie Recipe

Here is the recipe for my sweet pumpkin pie. You can use either Fresh Pumkin Puree or Libby's Pumpkin Puree, works either way. If you live in Auckland, you can get Libby's from Martha's Backyard.

Sweet Pumpkin Pie 

Ingredients

Filling 

2 cups of fresh pumpkin puree (see how to here) or 1 can (425g) Libbys Pumpkin Puree from Marthas Backyard
1 large egg
3 egg yolks
1 can sweetened condensed milk
1/4 nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fine salt

Unbaked Pie Crust*

Sweet short pastry
You can make your own or buy pre-made pastry (I would use edmonds)

*You don't need to blind bake your pie crust as it is in the oven for a longtime and will cook through. I learnt this the hard way (burnt crust).

Method

1. Preheat oven to 220 C. Pie crust: Place the pastry in a pie dish. If it does not completely reach the sides, add more pastry to cover the sides to make a good 'wall'.

2. Whisk together the pumpkin puree, egg yolks, and egg in a bowl until smooth. Add condensed milk, cinnamon, ginger, salt, nutmeg, and whisk until mixed well.

3. Now pour in your pumpkin mixture in to the prepared unbaked pie crust. Bake in the preheated oven for 15 minutes at 220C. Reduce heat to 175C and bake until just set in the middle for 30 to 40 minutes. When you think its ready poke a knife in it, and if it comes our clean its ready! 

Allow to cool completely before serving.

Serve with whipped cream or vanilla ice cream!

Enjoy xx