Pumpkin pie recipe

Pumpkin pie recipes can be made using many different variations.

Chef bakes a pumpkin pie using a sweet shortcrust pastry and a filling of fresh pumpkin puree, ground almonds and eggs.

As you can see the colour of this pumpkin pie is a vibrant orange due to the fresh pumpkin puree used making the pie.

The filling is very tasty and it is very easy to get addicted to this pumpkin pie recipe.

As an extra special treat for Halloween Chef uses the left over pie pastry to make some biscuits shaped into bats, which are sprinkled with cinnamon sugar before being baked.

The pumpkin puree used in this recipe was Chefs homemade pumpkin puree so the recipe may be some what different if canned pumpkin is used.

Ingredients for pumpkin pie recipe

14 level Tbsp Chefs Pumpkin puree
5oz White caster sugar
2 medium Egg yolks
2 medium Egg whites
1oz Caster sugar
3 Tbsp Cornflour (corn starch)
80g Ground almonds

Chef Sweet shortcrust pastry recipe
6oz Plain all purpose flour
3oz Butter/Margarine
Pinch salt
1 Tbsp Caster sugar
5 tsp Cold water

Would you like a taste of this delicious pumpkin pie?

How to make a pumpkin pie

Place all of the dry ingredients for the pastry into a bowl and mix.

Rub the butter/margarine into the flour to make a crumb texture. Add the water and bring the pastry dough together.

Roll out the shortcrust pastry into a round shape.

Grease and flour a pie dish or a tart tin and place the rolled out pastry into the oven dish.

Slice off any excess pastry and pinch the edges of the pie with your fingers for decoration.

Cover the pastry case and place in the fridge for 30 minutes.

Place some greaseproof paper on top of the pastry and fill the pie with dried beans.

Bake in a hot oven at gas mark 6 for 10 minutes.

Carefully remove the beans and greaseproof paper and then return the pastry case to the oven for another 5-10 minutes, until it is not moist in the middle.

Remove the pastry case from the oven and leave to cool whilst you make the filling for the pumpkin pie.

Use the remainder of the pastry to make bat or ghoul biscuits for the pumpkin pie.

Roll the pastry out again and use a pastry cutter or paper stencil drawn by hand, slice around the shape.

Make sure there is a long stick under the bat so that the biscuit can be placed into the pumpkin pie.

When on the oven tray sprinkle the biscuits with cinnamon sugar.

Place the shapes onto a greased and floured baking tray and bake for 10 minutes.

The biscuits should harden once cool.

Take a mixing bowl and whisk the egg whites for 1-2 minutes until it forms stiff peaks.

The egg whites should stand when lifted into a peak.

In a separate mixing bowl place the caster sugar, pumpkin puree, egg yolks, cornflour and almonds.

Mix well.

Add the whisked egg whites and 1 ounce of sugar.

Fold the egg whites into the pumpkin mixture using a metal spoon.

To fold you move the spoon over and under the mixture until it is combined well together.

Do not stir like a cake.

Pour the pumpkin filling into the pastry case.

Bake in a hot oven at gas mark 5 for 45 minutes.

Once cool place the bat or ghoul biscuits into the pumpkin pie.

Cover with plastic wrap and leave to cool in the fridge.

The biscuits will stay crispy even after being in the fridge overnight.

If you do not want to place the biscuits into the pie, another nice way to serve the pumpkin pie is to place a biscuit into each individual slice of pie when the pumpkin pie is being served.