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Rachel’s Organics Pumpkin Pie Recipe

Posted on by Abi

PPierecAutumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!

Ingredients

320g ready to roll short crust pastry

425g canned pumpkin (we used Libby’s)

140g caster sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

2 eggs beaten

25g butter melted

100g Rachel’s Greek Style Low Fat Yogurt

Topping

200g Rachel’s Greek style Apple & Cinnamon Yogurt

A sprinkle of ground cinnamon

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.

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Pumpkin Pie-Lets Recipe!

Posted on by Abi

If I were to ask you to think of a vegetable associated with Halloween, you’d most likely reply ‘Pumpkin!’ We carve them year on year but they are often underused as an ingredient in the UK. I was first introduced to Pumpkin Pie by an American friend and I’ve adored it ever since. All the recipes I have ever tried though make at least 2-3 large pies, which I found a struggle to fit in the fridge. I therefore adapted the classic recipe to make these gorgeous mini Pumpkin Pie-lets. Made in a muffin tin, they are the perfect size to pick up in your hand, or eat in a bowl dowsed with cream. Even if you are not a fan of Halloween, these are the perfect Autumnal dessert. It’s also a sneaky way to get your children to eat a vegetable, my youngest absolutely loves them!

 

What You’ll Need

150g/ 6oz SR Flour

100g/ 4oz Butter

Pinch Salt

1 ½ Tbsp Water

85g/ 3oz Caster Sugar

1 Tsp Cinnamon

½ Tsp Ground Cloves

½ Tsp Ground Allspice

¼ Tsp Ground Ginger

2 Eggs

425g/ 15oz Pumpkin Purée

200ml/ 6fl oz Evaporated Milk

 

Directions

Preheat the oven to 200C/ 400F/ Gas Mark 6.

In a large mixing bowl rub together the flour, salt and butter until it resembles fine breadcrumbs. Add in the water and bring together with your hand to form a soft dough.

Roll out the pastry on a lightly floured surface and using a large round cutter, cut out 12 circles. With any leftover pastry cut out small decorations such as stars or pumpkins.

Lightly grease a 12 cup Muffin Tin. Gently line each muffin cup with a circle of pastry, carefully pressing down with your fingers.

In a large mixing bowl mix together the caster sugar, cinnamon, ground cloves, ground allspice, ginger, eggs, pumpkin and evaporated milk. Use a balloon whisk to ensure a light fluffy mixture.

Pour the pumpkin mixture carefully into each lined muffin cup. Then gently place one of the pastry decorations you made earlier on top of each.

Place into the oven for 3-5 minutes. Then turn the temperature down to 150C/ 300F/ Gas Mark 2 and bake for approximately 20 minutes or until each mini pie-let is firm to the touch. You can also gently insert a knife, when it comes out clean the pie-lets are cooked.

The pie-lets can be eaten hot or cold, I personally prefer them cooled and straight from the fridge with a dollop of whipped cream. They also look cute dusted with icing sugar.

Tip. Some select supermarkets sell tinned Pumpkin which is perfect for this recipe. You can also buy it online. If you can’t find tinned however, you can make your own puree by roasting a Pumpkin. Full instructions are on the blog here.

Butternut Squash also makes an acceptable substitute for Pumpkin.

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Recipe Time – Home Roasted Pumpkin & Pumpkin Pie!

Posted on by Abi

As I am from the UK Pumpkin Pie is not something I’ve come across regularly. Thankfully I was introduced to it last year by a family friend and can’t believe I missed out on something so yummy for so long! Unfortunately tinned pumpkin is not as readily available in the UK as it is in the US. So I was left with no other option than to start making Pumpkin purée from scratch.

Sainsburys is currently selling small cooking pumpkins. They have a wonderful flavour and are perfect for this festive pie. Although in a pinch you can use a carving pumpkin, they just don’t have as much flavour.

How to Roast and Purée a Pumkin

Start by chopping the pumpkin in two and dig out all the seeds and pith. Coat both sides of the pumpkin with vegetable oil and place cut side down into a roasting tin and top with water.

Turn the oven on to 200C and bake for 60-90 minutes. They are ready when you can press a fork into the side of the pumpkin with ease.

Now grab a spoon or ice cream scoop and remove all the flesh from the insides. Use a blender to blitz the pumpkin flesh into a purée.

Place a sieve over a large mixing bowl and line with a couple of sheets of kitchen roll. Pour in the puréed pumkin and leave to drain for 2-3 hours.

Pumpkin Pie

Make up a simple shortcrust pastry and line two regular sized pie dishes.

In a clean bowl mix together:

1 cup granulated sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt (optional, I don’t use any)

3 cups pumpkin purée

1 can evaporated milk

4 Eggs

I used a balloon whisk to get the mixture nice and frothy. Pour into your prepared pie dishes.

Bake at 210C for 15mins, then turn the oven down to 175C and cook for a further 40-50 mins. It is cooked when a sharp knife pressed in comes out clean.

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