Pumpkin Pie

Description

Pumpkin pie that is so delicious and comforting and sits beautifully in the crust. I’m using a 29 cm pan, if you’re using a smaller one you might have some leftover filling that you can add to any cake 😉.

Pumpkin Pie

Servings 6

Prep Time 45 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 50 minutes mins

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Ingredients

  

• 300 g Pumpkin Purée (fresh roasted or canned, but if fresh meaasure after roasting)
• 2 Eggs
• 100 g Brown Sugar (0.5 cup)
• 50 g White Sugar (0.25 cup)
• 150 g Cream Cheese
• 150 ml Whipping Cream
• 1 tsp Vanilla Extract
• 1 tbsp Flour
• 1.5 tsp Cinnamon
• 1 tsp Ginger
• 0.25 tsp Allspice
• 1 pinch Black and White Pepper
• ½ tsp Sea Salt

Instructions

 

•  If you’re using fresh pumpkin, cut them into cubes and bake inside a pouch of aluminum foil. Make sure they are well covered. Bake for 20 minutes at 200°C until tender and you can pierce with a fork. Then measure 300 g. If using canned pumpkin, use directly.
• In a food processor, blitz the pumpkin if needed. Then add all the ingredients and process further until no lumps remain.
• Pour in your pre-baked pie shell (it can still be hot) and bake at 180°C in a preheated oven for about 30 minutes. The sides will seems more set than the middle but it will solidify as it cools.
• Serve with whipped cream if desired, I like to eat it on its own.

Calories: 243kcal