Pumpkin Pie

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 17
Difficulty Easy

Rating (click to rate)

4.0 based on 1 rating.

Ingredients

  • 2 cups Cooked Pumpkin
  • 1/2 cup Brown Sugar
  • 1/3 Can Condensed Milk
  • 1 tsp Salt
  • 2 tbsp Plain Flour
  • 2 Eggs beaten
  • 1/2 tsp Nutmeg
  • 1/5 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 1 Short Crust Pastry Shell
  • 1 Pack Of Gingerbread And Walnuts, To Decorate
  • Shortcrust Pastry
  • 200 g Butter at room temperature
  • 5 g Lemon
  • 80 g Onion
  • 250 g Garlic
  • 3 Egg Yolks

Nutrition Information

Qty per
241g serve
Qty per
100g
Energy 811cal 337cal
Protein 21g 9g
Fat (total) 29g 12g
 - saturated 10.5g 4.4g
Carbohydrate 58g 24g
 - sugars 12.5g 5.2g
Dietary Fibre 1.82g 0.76g
Sodium 628mg 261mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

You’re either a fan of Pumpkin Pie, or you’re not.

Image from iOS scaled | Stay at Home Mum.com.au

But it is something a bit different to add to your Christmas table for lunch or dinner!

DSC 0008 2 | Stay at Home Mum.com.au

You have 3 choices with the pastry:

Buy a Woolworths Easy Entertainer Flan Case ($3.50)

Woolworths Frozen Shortcrust Pastry pack 5 sheets ($2.30)

Make your own! ($4.80 – 2 x 20cm deep tart shells)

Method

  1. Preheat oven 180°C

  2. Place salt, sugar, flour, butter and egg yolks in a mixer with a paddle attachment, mix on low speed until just combined.

  3. Remove from the mixer and kneed lightly. Form dough into a thick square and refrigerate for 30 to 60 minutes.

  4. Place dough on a lightly floured surface and roll out to 5 cm bigger than tart tin.

  5. Gently place the dough over the tin and carefully push the dough into the ridges of the tart tin, cut away any excess dough that hangs over the rim.

  6. Use a fork to pierce the base in multiple places.

  7. Refrigerate for 15 minutes.

  8. Place baking paper on the base of the dough and add pie weights to prevent the dough rising while blind baking.

  9. Drop the oven temperature to 170°C and bake for about 15 minutes or until cooked through and crisp.

  10. Remove the pie weights and leave to cool completely in the tin, then place in the fridge.

  11. Place pumpkin and condensed milk into a bowl and use an electric mixer to beat together until smooth.

  12. Add the beaten eggs, plain flour, sugar, salt and spice and beat for 3 mins on high speed.

  13. Pour the pumpkin mixture into the pastry shell and bake at 180 degrees for approximately 30 min.

  14. Let the pie cool at room temperature then chill in the fridge until serving

  15. ***Decorate with your favourite Christmas gingerbread shapes and walnuts.***

Recipe Hints and Tips:

  • Pumpkin Pie is good in the fridge for up to three days covered in plastic wrap.
  • Not suitable for freezing.

Pumpkin Pie | Stay at Home Mum.com.au

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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