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Pumpkin Pie Recipe

Pumpkin Pie


  • Author: Louise
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 pie 1x

Description

We had to find out what all the fuss is about! This pumpkin pie is absolutely delicious served with cream and cinnamon!


Ingredients

For the Filling

  • 2 cups cooked and pureed pumpkin
  • 1 tin (380ml) Cream of Ideal Milk (you can use milk instead if need be)
  • 250ml flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 300ml brown sugar
  • 2 eggs
  • 70ml butter, melted (this equals +-65g)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger

For the Crust

  • +-  25 ginger biscuits, crushed
  • 2 tbsp sugar
  • 4 tbsp butter, melted
  1. First make the crust. Combine the biscuit crumbs, sugar and melted butter in a bowl and press into a round pie dish (I used a glass rectangular dish) and make sure it is tightly packed.
  2. Pop the dish into the freezer for about 15 minutes to harden.
  3. In the meantime, make the filling. You first need to preheat your oven to 180°C . And now the easy part – combine all the ingredients together and mix in an electric blender (I used my Kitchen Aid mixer on slow at first and then on medium speed).
  4. Take the base out the freezer.
  5. Pour the filling in and bake for 60 minutes.
  6. Serve hot with cream, and a dash of cinnamon.

Instructions

  1. First make the crust. Combine the biscuit crumbs, sugar and melted butter in a bowl and press into a round pie dish (I used a glass rectangular dish) and make sure it is tightly packed.
  2. Pop the dish into the freezer for about 15 minutes to harden.
  3. In the meantime, make the filling. You first need to preheat your oven to 180°C . And now the easy part – combine all the ingredients together and mix in an electric blender (I used my Kitchen Aid mixer on slow at first and then on medium speed).
  4. Take the base out the freezer.
  5. Pour the filling in and bake for 60 minutes.
  6. Serve hot with cream, and a dash of cinnamon.