When life gives you Pumpkins, you make a simple Pumpkin Pie!
Granted it’s not Thanksgiving yet but September sure rolled around quite quickly, and with the change of the weather, it might as well be Autumn.
So rejoice people!
Pumpkin Spiced everything has started to hit the shelves, and heck, the stores are already stocking up on Halloween decorations & to my surprise, Christmas cards! I swear they start earlier every year!
With pumpkins in stock, I decided to make an easy or lazy whichever you prefer, version of the pie.
3 large eggs
1 can (425 grams) pure pumpkin puree (Libbys)
1/2 cup (120ml) double cream/ whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg or cloves
1/2 teaspoon salt
I used a shop bought pie crust. This recipe should be enough for one big one or 2 small ones.
The original recipe included ground cloves but since I can’t find ground cloves, I replaced it with Nutmeg instead.
Lightly whisk the eggs in a large bowl.
Then add the ground ginger, cinnamon, sugar, ground nutmeg (in my case), double cream, pumpkin filling and salt into the eggs and mix it all up.
Pour the mixture into the ready made pie shell…
Bake it for approximately 45 minutes on 190 degrees. The crust looked bit brown & knife test came out almost clean.
Let it cool down and enjoy with a dollop of Ice cream or whipped cream.
There you have it, an easy simple pumpkin pie, especially with the ready-made pie crust, it only took 10 – 15 minutes to prepare.
I bought the Pumpkin Puree from Fenwicks, Newcastle but I believe you can find it at any place with an American section in the UK.
For those of you wishing to make the puree from scratch, you can check out the recipe from BBC Good food.
Overall, this was an easy dessert to make, and to my surprise, it did not taste too much of pumpkin.
Tuck in, enjoy and don’t forget, it’s better served cold unless you like it hot.
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