Autumn is my favourite season of the year... when leaves turn into beautiful colours and you can easily find fresh pumpkins in the store (I went shopping last saturday and bought a huge pumpkin, sweet potatoes, persimmons, and papaya! yep my favourite season!)
This is the PERFECT pumpkin pie! This recipe took me by surprise, I didn't think that it would be THIS good. You will love the smooth texture of this pie, it's just like a very light version of cheesecake but with spicy pumpkin flavour.
I oven roasted a fresh piece of pumpkin for the puree (tastes MUCH better than canned pumpkin), here's an excellent tutorial for how to oven roast pumpkins for puree.
Pumpkin Pie Recipe
Ingredients
- 1 Graham crackers pie crust
- 2 cups pumpkin puree
- 400 grams (1 can) condensed milk
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup flour
- * For pie crust:
- 1/3 cup unsalted melted butter
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
Instructions
- For pie crust: melt the butter, then in a medium sized bowl combine graham crackers, melted butter, and sugar; blend. Press into a 22cm pie pan and try to make the crust 1/3 cm evenly all around. Place in refrigerator while preparing the filling.
- Preheat oven to 220c.
- Mix all ingredients in a medium sized bowl until texture is smooth.
- Pour mixture into prepared pie crust and place into oven.
- Bake for 5 minutes at 220c, then lower temperature to 175c and bake for 45 minutes. Check if ready by placing a toothpick in the centre of the pie and it should come out clean, make sure that the filling isn't wet but still moves if jiggled.
- Cool the pie and serve with whipped cream on top.
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