Pumpkin Pie is a classic recipe I make every year without fail. It’s a great way to use up the innards from your Halloween pumpkin and it is damn delicious. For those of you who’ve never tried it or think it sounds unappealing to have a dessert with vegetables, it works in a similar way to carrot cake or putting beetroot in brownies.
I used to think it was a bit strange until a few years ago but believe me it is
ah-mazing!. Think custard tart with lots of delicious spices. Anyway it’s come around to that time of year again so this year I thought I’d share my recipe with you. I don’t tend to make my own pastry as it’s quite time consuming and I find the Asda Extra Special cases are just as good! However on this occasion I did have some ready rolled shortcrust pastry in the fridge which needed using.
The most time consuming part of this is preparing the pumpkin (if you don’t have pumpkin puree already) and preparing the pastry case. After that it’s a doddle, mix it up, pour in the case and done! easy!
Print Pumpkin Pie
Prep Time: 30 minutes
Cook Time: 1 hour, 5 minutes