Wednesday 2 November 2016
Wednesday 2 November 2016
Spooktacular Halloween and a Delish Pumpkin Pie!
As your
hanging up the glorious super-hero outfit
that went down a raging success with the gang and your pouncing your head on
what to do with the surplus pumpkin supplies from the vigorous Jack-O-Lantern
carving sessions (damn the stencil), that’s now consuming all of your living space –Fret not,
a Delish (Cheat’s)Pumpkin Pie is certainly the way forward! Now this is just the perfect trick to treat (ha!)
You from all the sugary-candied overdose
you’ve been experiencing all week long!
With a few
staples, this recipe is truly magical and very comforting
Ingredients:
750 gms
Pumpkin
25 gms Butter
2 Eggs
beaten
1 tsp Cinnamon
3/4th
tsp Nutmeg
Shortcrust
pastry case ( Cheat’s version :D )
140 gms
Golden Caster Sugar
Icing sugar
for dusting
Milk/Water to boil the pumpkin
Method:
Preheat the
oven at 180deg cel
Prepare the
pumpkin by scooping out all the seeds and you can do a rough chop to break them
down into small chunks and move it into a pan to boil it. You can choose to
boil the pumpkin in milk as opposed to water to add more flavour to the flesh. Once
its tender and smooth , you can remove it from the flame, pass it through a
sieve to strain all the excess liquid.
You can save some of the milk from
this stage to blend with other ingredients. Puree the pumpkin and pass it
through a sieve to ensure the mixture is nice and smooth. Set it aside till it
cools down thoroughly ( SUPER IMPORTANT or else you will end up with a major
pumpkin scramble!!)
Melt the
butter and set aside and lightly whisk the eggs till frothy.
Mix all the
ingredients in a large mixing bowl including the cinnamon ,nutmeg,sugar and
pumpkin puree and I would recommend using a spatula to mix as opposed to electric
mixer and taking care to add the eggs at the end and working slowly to ensure
you don’t over work the eggs as it can cause the mixture to split. If the
consistency of the mix is too thick you can choose to add the cooled milk at
this stage.
Too much of
milk can cause a soggy bottom, so tread with caution! Evenly spread the pumpkin
batter in the pastry case and place it in the oven for a good 35 to 40 mins
until the top of the pie turns all golden and the mix is set.
And ta-dah! That’s
your delish pumpkin pie! Pimp it up with some icing sugar dusting action and
service it with some crème.
We hope you
had a fabulous Halloween!
DO you have any insider tricks to nailing your pie?
We
would love to hear all about it !
Until Next time!
Meera!
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