So its pumpkin carving time as Halloween is literally around the corner but instead of throwing the pumpkin you have taken time to scooped out, why not use this delicious vegetable and make our simple pumpkin pie recipe? Details below
- around 350g of sweet shortcrust pastry (don't worry if you cant find the sweet version in the shops, just buy the normal shortcrust pastry and work around 50g of caster sugar into the pastry before you roll it out.
- 850g of pumkin
-150g caster sugar
-1/2 tsp of nutmeg
-1/2 tsp of cinnamon
-1/2 tsp Salt
-25g melted butter
You need to make the pumpkin puree first so place the 850g pumpkin into a large pan and fill the pan with water until the pumpkin is submerged.
Put the pan on a low heat on the stove, cook the pumpkin until its soft. Should take around 20 minutes. Check to see if pumpkin is soft with a fork, if it is soft remove from the heat and turn it off.
Drain the water with a sieve so that the pumpkin falls into the sieve and let it cool in the sieve and over a empty bowl. For about 20 minutes.
After 20 minutes, you will see how much water the bowl has collected from the pumpkin purree by draining naturally. It's now time to drain as much water out of the cool pumpkin puree as possible by using a potato masher by pressing the potato masher into the sieve and squeezing as much water as possible. Do this for about 5 minutes, once you notice the puree doesn't have much water left, you are done.
Now it’s time to switch on the oven at 160 degrees on Fan and let it warm up, once it’s doing that you need to start preparing the tin and the pastry. Roll the pastry out, at this point if you don’t have the sweet shortcrust pastry version then it’s worth you adding the 50g of caster sugar to the pastry at this point, and keep folding the pastry until the sugar is incorporated into the pastry.
Use a litte plain flour to ensure that the pastry do not stick to the surface. Then light butter the 22cm round tin. Use greaseproof paper and circle with a pencil around the outside of the tin, and then cut around the circle you just drew and place into the tin.
Now its time to roll out the pastry again on a lightly floured surface and turn the pan upside down so that the you can cut around the widest part of the pan on the pastry. Once done, use the cut pastry circle and place it in the pan and press up the side if the pan to make a little lip, once done put the pan in the fridge for 15 minutes for the pastry to cool down.
Now it’s time to bake the pastry,and using another bit of greaseproof paper put it on top of the pastry and then using baking beans inside and let it cook for 15 minutes in the oven.
***Cool tip**** if you don’t have baking beans, and you have old dry chickpeas or any other dry beans laying around you can use them instead whilst baking the pastry.
Remove the pan from the oven and carefully remove the baking beans and put the pastry to cook for a further 10 minutes in the oven .
In the meantime, grab a clean bowl and place the sugar, cinnamon, salt, nutmeg, melted butter, milk and beat it together with the 2 eggs. Add the pumpkin puree and stir.
Once the tart shell has baked, remove from the oven and pour the pumpkin mixture into the shell, turn the oven to 200c and let it bake for 45 minutes.
To check to see if the pie is done, place a knife into the pumpkin tart and if it comes out clean then it’s done.
Let it cool, then mix a 1/2 tsp of cinnamon to a 1tsp of icing sugar and sprinkle on the top of the pie and serve.
When one of our gorgeous summer brides approached us with the idea of a buttercream finished cake which incorporate the beautiful blue,pink and peach summer shades, we got all excited. She had first seen the pallete colours combination on Theperfectpallete which she had totally fallen in love with. The wedding took place on the last bank holiday weekend of August, in the height of the summer these choice of colours were just perfect!!!
Our beautiful cake was delivered to Glenmore House in Surbiton, this gorgeous venue is a fine example of the late Georgian architecture situated in the heart of Surbiton and rich in history and character, makes for a perfect wedding.