Pumpkin Pie

April 10, 2010

I am so chuffed that I finally baked a Pumpkin Pie!!!

Mr H  has been hinting for quite sometime... and almost every Halloween or whenever I bought pumpkin from the market  ... "wouldn't it be nice if we can have pumpkin pie"...and my reply would be... "hmmm.... yes darling, it would be nice"...and just leave it at that... The pumpkin will soon ended up as soup for my little dearie Miss E

So here it is my first Pumpkin Pie ... and it will not be my last..(eventhough it'll take me years to bake my second...:). hahaha)

The pumpkin filling was from Ina Garten with some modification... and the crust is from Australian Women's weekly cookbook...

Biscuit Pastry
  • 90g butter - cube
  • 1/4 cup caster sugar
  • 1 egg lightly beaten
  • 1 1/4 cup plain flour
  • 1/4 cup self raising flour
Combine the flour and sugar in a mixing bowl. Add in the butter. Mix both until it resemble breadcrumbs. Add in the egg. Knead until smooth. Cover the bowl with "Glad wrap' and refrigerate for 30 minutes. Roll out the pastry between sheets of floured baking paper until large enough to line pie dish. Trim the edges. Prick the base lightly and refrigerate for another 30 minutes.

Cover the pastry with baking paper and fill up the pastry with either rice grains or baking beans. Bake @180C for 10 minutes. Remove the beans carefully from the pastry case. and bake for further 10 minutes. Cool.

Pumpkin filling:
  • 2 cups of mashed pumpkin (butternut)
  • 1/2 packed raw sugar
  • 2 eggs lightly beaten
  • 1/4 cup milk
  • 1/4 cup cream
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon custard powder
Mix all until combined.
Pour into the cooled pie shell... and bake at 180C for 50-60 minutes or until the filling is set.

Tip: to avoid having a burnt pie crust... cover with aluminium foil along the top edges of the crust..