Perfect Pumpkin Pie

Pumpkin Pie recipe

Perfect Pumpkin Pie

Recipe Type: Dessert

Cuisine: American

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 5-6

Learn how to make a very easy version of creamy Pumpkin Pie! Delicious Autumn treat and this one can be made in next to no time.

Ingredients

• 200g Gingernut biscuits / graham crackers

• 75g unsalted butter

• 1 x 425g tin of pumpkin puree

• 300ml double cream

• 85g / ½ cup light brown sugar

• 1 ½ tsp mixed spice

• 2 large eggs

• 1 tsp vanilla extract

• 1 spring form tin lightly greased

Instructions

1. Pre heat the oven to gas 5 / 190c

2. To start with make the base

3. Crush the biscuits until they are fine breadcrumbs in a blender or smash them up in a bag

4. Melt the butter and mix into the biscuits

5. Press the biscuits down into the spring form tin so that it evenly covers the whole base

6. Leave to one side

7. To make the filling, pour the cream, sugar and mixed spice into a saucepan

8. Heat gently until the sugar has dissolved

9. Leave to cool for 5 minutes

10. Put the tinned pumpkin into a blender or bowl, add the eggs and vanilla and the cooled cream mixture and blend together until smooth

11. Pour the mixture over the biscuit base and pop in the oven for 30 minutes

12. Or until the pie is fairly firm when you shake the tin

13. If it is still runny it is not cooked, but it can have a slight wobble in the middle though

Notes

If you cannot find tinned pumpkin you can always use a fresh pumpkin. You will need bout 500g of pumpkin flesh, after it has been peeled and cubed. To cook it simply put the cubes of pumpkin into a pan, add a little water, pop the lid on the pan and simmer gently for 5 – 10 minutes or until soft all the way through. Then drain off the water and push through a sieve to get all excess water out. Then put it in a blender and puree it.