Celebrate Thanksgiving the old fashioned way with my traditional pumpkin pie recipe, if I can make this – anyone can!
I went down to the pumpkin patch in Basildon, Essex to pick out the perfect little pumpkins for the many recipes I intend to make. This place was absolutely amazing, perfect for a family day out and getting in touch with nature. I’m lucky enough to have the advantage of living on the border of London and Essex so sometimes, one has to escape the other and I’ll always be an Essex girl.
Hat – H&M
Grey jumper – H&M
Coat – ASOS (similar)
Jeans – Missguided (similar)
Converse – Office
Going back to one of my earlier posts, in fact the only other post that involves baking, I explained my dislike for baking or should I say, its dislike for me. I find it so stressful, I can follow the recipe to a ‘T’ and somehow a burnt, gooey mess is what I’m left with. I decided to conquer the fear, and well lets face it, if Trump can somehow be elected for President, I can bake.
Obviously, I can not take full credit for this recipe; I’m not baking queen just yet. I found this recipe online from SimplyRecipes.com but I’ve made it my own with a few tweaks which you and the family can enjoy.
Prep time: 45 minutes (if you’re cooking the pumpkin)
Cooking time: 1hr / 1hr + 10 mins
- Pre rolled shortcrust pastry
- 2 cups of pumpkin – puréed
- 2 eggs plus the yolk of a third egg
- 1/3 cup white sugar
- 1/2 cup of canderel granular sweetener
- 1/4 cup of smooth peanut butter
- 1/2 teaspoon of salt
- 2 teaspoons of cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon of mixed spice
- 1 teaspoon of all spice
- 1 teaspoon of Flavor God’s chocolate donut seasoning
- 1 1/2 cups of low fat evaporated milk
*Need help preparing the pumpkin?
Preheat oven on gas mark 6, cut a medium sized pumpkin in half and scrape the seeds out – save the seeds for later. Spray the pumpkin with cooking spray and bake in the oven for 30 minutes. When the pumpkin is soft, scoop out the flesh and add that to a blender. Sieve the blended mix and viola, the purée is good to go!
Step 1: Preheat the oven to gas mark 7.
Step 2: In a mixing bowl, whisk the eggs and then add the peanut butter, sugar, granular sweetener, salt, cinnamon, nutmeg, mixed spice, all spice and the chocolate donut seasoning.
Step 3: Stir in the pumpkin purée, followed by the evaporated milk until all is mixed in well.
Step 4: Place the pastry into a non stick baking tin. Pour the mixture into the uncooked pastry and cook for 15 minutes on gas mark 7. Lower the temperature to gas mark 4 and cook for a further 45-55 minutes until the knife comes out clean when inserted into the centre.
*if the edges of the pastry are browning too quickly, cover with tin foil to protect them from the heat.
For the seeds, bake in the oven with cinnamon and sugar for 15 minutes… Tastes amazing!