Homemade Pumpkin Pie Recipe – an American (and personal) childhood favourite and perfect Halloween food.
My homemade Pumpkin Pie recipe is a great way to make the most of all those scary pumpkins and create a delicious Halloween dessert.
If you’re looking for a Halloween recipe this is it. I love a good homemade pumpkin pie recipe, and I especially like the added hint of maple syrup and dusting the tin with some coco power to give a lovely bitterness to offset the sweet pumpkin pie filling.
As a kid I lived in New Jersey, USA (or New Joisey as it is pronounced!) and pumpkin pie was a firm favourite with the kids on our block (and the rest of the country!). Mind you, so were Smores but not everything in the States is perfect! 🙂
Want a more rustic Halloween recipe? Try my Corn-on-the-coals. Great for a campfire (or bonfire night).
I always think it’s such a shame that we get through a ton of pumpkins around Halloween but only ever seem to use them for scaring small children! Pumpkins are cheap, in abundance and have great tasting flesh if cooked right.
I think the slightly earthiness of pumpkins goes exceptionally well in a Halloween dessert when you can add some warming spices and a drizzle of maple syrup.
This is a delicious and easy homemade pumpkin pie recipe that really does make the most of all those cheap pumpkins we have at Halloween making a great Halloween dessert.
Check out my top Halloween recipes for some Halloween food inspiration!
A note on pumpkins – the smaller they are the sweeter they will be. Homemade Pumpkin Pie is about wholesome comfort food. And a great way to make something delicious out of something really cheap that you’re buying anyway to stick a tealight in and sit on your windowsill – why waste all that lovely food?!
Pumpkin Pie Recipe – Ingredients:
500gms raw pumpkin flesh skinned and cut into 2 inch chunks
100gms brown soft sugar
4 tablespoons maple syrup
150 ml double cream
3 eggs beaten
1 teaspoon of ground cinnamon
1 teaspoon of allspice
1/2 teaspoon grated of nutmeg
1/2 teaspoon grated ginger
Good pinch salt
Few good grinds of black pepper
Ready made shortcrust pastry
Coco powder for dusting
Roll out your shortcrust pastry and place in the pastry tin (I used a 8 inch circular tin), dust with cocoa powder. Lay a sheet of greaseproof paper over your pastry and add some baking balls (I use some uncooked rice which works just as well!).
Blind bake for 30 minutes at 180c.
Remove the baking sheet and weight and put back in the oven for five minutes to dry out the base. Once done remove from the oven and let cool.
Drizzle the pumpkin flesh with olive oil and roast in the oven at 180c for around 25-30 minutes. You want a slight colour and the flesh to be soft to the touch.
Let the pumpkin flesh cool a little after cooking and then blend (or mash really well) and push through a course sieve to remove any stringy pieces. Then add the rest of the ingredients.
Give it a really good mix (it will look a lot lighter in colour than the picture – but don’t panic the pie will deepen in colour and become much rich once you’ve cooked it).
Pour the mixture into your cooked pastry base, pop in the oven at 180c (170c Fan) for about 30-40 mins (check at 30!) it will be browned, firm with a very slight wobble.
Test by inserting a sharp knife into the pie – if it comes out clean it is cooked, if not, pop it back into the oven for five minutes.
Remove and let cool.