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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