Baking - Pumpkin Pie!
Hi guys, and welcome back to my blog.
The first time I made this was actually this afternoon, and I thought it would be a brilliant festive, recipe to add to my blog. I loved it with a drizzle of double cream on top, to bring out the flavour now. Have fun!
What you need:
Method:
What you need to do first is preheat the oven to 160-180 degrees C. Then you put the chopped up pumpkin into a large saucepan. Cover it with the lid, and let it simmer for about 15 minutes or until softish. Drain it, and let it cool completely. Roll out the pastry onto a lightly floured surface, to line a 22cm tart tin. Chill it for another 15 minutes.Line it with baking paper and baking beans so it doesn't go out of shape, but don't worry if you don't have any! Bake for another 15 mins, then remove the beans and paper. Now cook again for 10 minutes, until it's pale gold and biscuity. Then increase the temperature to 200-220 degrees C, and push the pumpkin through a sieve into a large bowl. In another bowl, mix together the rice malt syrup, melted butter, milk, half the cinnamon, nutmeg and eggs. Add it to the pumpkin puree and combine thoroughly. Pour it into the tart tin, cook for ten minutes, lower the temperature to 160-180 degrees and cook for 35-40 more minutes, or until it's set. Leave it to cool and remove it from the tin. Sprinkle the rest of the cinnamon over the pie, then you're ready to eat it!
That's all for now.
Bye!
What you need:
- 750g pumpkin (peeled, deseeded and cut into chunks)
- 350g short crust pastry
- plain flour (for dusting)
- 140g rice malt syrup
- 1/2 fresh, grated nutmeg
- 1 tsp cinnamon
- 2 beaten eggs
- 25g melted butter
- 175ml milk
Method:
What you need to do first is preheat the oven to 160-180 degrees C. Then you put the chopped up pumpkin into a large saucepan. Cover it with the lid, and let it simmer for about 15 minutes or until softish. Drain it, and let it cool completely. Roll out the pastry onto a lightly floured surface, to line a 22cm tart tin. Chill it for another 15 minutes.Line it with baking paper and baking beans so it doesn't go out of shape, but don't worry if you don't have any! Bake for another 15 mins, then remove the beans and paper. Now cook again for 10 minutes, until it's pale gold and biscuity. Then increase the temperature to 200-220 degrees C, and push the pumpkin through a sieve into a large bowl. In another bowl, mix together the rice malt syrup, melted butter, milk, half the cinnamon, nutmeg and eggs. Add it to the pumpkin puree and combine thoroughly. Pour it into the tart tin, cook for ten minutes, lower the temperature to 160-180 degrees and cook for 35-40 more minutes, or until it's set. Leave it to cool and remove it from the tin. Sprinkle the rest of the cinnamon over the pie, then you're ready to eat it!
That's all for now.
Bye!
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