Easiest pumpkin pie
What is more delicious then an easy to make and bake pumpkin pie? Every year when autumn comes around I cannot resist making this pumpkin pie every chance I get!
What is it about pumpkin that makes it so irresistible? I love it. And while you can certainly find pumpkin all year round the peak of my pumpkin baking is always in the fall. There is something about fall that makes it the perfect baking season. So when I saw this recipe for pumpkin pie in the Jamie Oliver magazine I wanted to make it.
What can you find in this post?
Obviously Jamie magazine no longer exists but I made sure you can still try out this pumpkin recipe!
First of all, this pumpkin pie recipe is one of the easiest out there. I made the crust from scratch but you could definitely make it even easier by using a ready made dough. There are pretty good varieties available in the cooling section of most supermarkets these days. That would make this even easier. The filling itself it literally done in minutes.
Roasting the pumpkin
The same more or less goes for the pumpkin. You can use ready made pumpkin puree if you want but you can also use a fresh pumpkin and roast it yourself. Roasting removes moisture from the pumpkin making the flavor more pronounced and more delicious. So highly recommended. And usually the roasting doesn’t take too long. If you gut the pumpkin in small enough pieces it should take roughly 20 minutes.
Which pumpkin to use?
Recently I did a test by trying out various types of pumpkin to see which one was the most delicious. I had not expected there to be so much difference between the various pumpkins, but there was! Surprisingly enough the one I liked the least was actually a butternut squash. It always used to be the pumpkin I made the most but compared to some of the other pumpkins it was pretty bland.
Bottomline; you can use any pumpkin you like, but I would suggest using the orange ones as you can eat the skin of those too. Makes for easier puree!
More pumpkin recipes
I totally love pumpkin as I said before. If you’re gonna be roasting the pumpkin anyway, it’s always a good idea to roast more then you need for this recipe. It is easily frozen for later use and you can never have enough pumpkin puree. I also love making this delicious pumpkin soup and you just have to try this pumpkin cheesecake!
- Square baking tin 25 cm
- 310 gr flour
- 226 gr butter
- 56 gr sugar
- pinch of salt
- 3 tbsp of icecold water
- 1 large butternut squash
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 3 eggs
- 2 tbsp of sugar
- 200 ml of double cream
- handful of walnuts
- Make the crust for the pie by combining the dry ingredients into your foodprocessor and quickly pulsing until combined. Cut the butter into cubes (making sure the butter is icecold!) and pulse them through the dry ingredients
- Once combined add about 3 tbsp of the water into the mix and pulse again until it resembles fine crumbles. When you pinch it it should stay together. Turn out onto a kitchen counter and quickly make a ball of dough and put it in the fridge for 30 mins to an hour (or longer, you can do this the day before if you want)
- Rol out the dough and line your cake tin. Blind bake the pastry for 20 minutes with baking paper and baking weights. Remove the baking paper, brush with egg wash and bake again for 10 minutes until golden. Leave to cool.
- Preheat the oven to 200˚ C. Cut the pumpkin into chunks (you can leave the skin on or if you prefer you can take it off too) put on a baking tray and roast in the oven until done. That should take roughly 20-30 minutes.
- Once cooked, take out, leave to cool and then scoop out the flesh with a spoon and blend until you have a smooth puree. Depending on which pumpkin you use, you can eat the skin too.
- Mix the puree with the double cream, the eggs and the sugar and whisk to combine.
- Pour into the cooled tart tin and put in the preheated oven for about 45 minutes or until done!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.