Autumn baking at its cosiest! Polly's classic pumpkin pie recipe is all we can talk about this week at L&F HQ. Warm spices, creamy pumpkin filling and the perfect buttery biscuit base. The ultimate treat for crisp autumn days, cosy evenings and gathering around the table. You'll want to save his one!
INGREDIENTS
For the crust:
- 250g ginger biscuit
- 125g melted butter
For the filling:
- 425g pumpkin flesh, minus the fibrous bits and seeds, puréed
- 1 can evaporated milk
- 3 large eggs
- 150g light brown soft sugar
- 2tsp mixed cinnamon, ginger, nutmeg and cloves mixed together equally
- 1 tsp vanilla
- ½ tsp salt
METHOD
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Lightly grease a 22cm, deep dish spring-form cake tin. Bash the biscuits in a bag with a rolling pin until fine, and mix with the melted butter. Press the mixture into the tin (and slightly up the sides if you want) and bake it at 175°C for 8-10 mins just to set it.
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Whisk the eggs and sugars together until smooth. Add the pumpkin purée, evaporated milk, spices, salt and vanilla extract until silky smooth.
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Pour the mixture into the base and bake at 175°C for 55-65 mins. The edges should be set, but there will be a slight wobble to the middle – it’ll go on firming up once it’s out of the oven. Leave it at room temperature for 2hrs and then in the fridge for at least 4hrs so you can slice it.
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Serve with a cup of coffee and a dollop of whipped cream. Utterly delicious – sweet, spicy, autumn on a plate.
- Enjoy!
I'm off to make another one.
