Pumpkin Pie

It's my favourite time of year: pumpkin pie season. Screw the turkey, forget the presents, between October and January it's Pumpkin Pie Time in this house.

Now, if you're reading this hoping to get the recipe of a traditional, "done the hard way" pie, I'm going to disappoint you. Below is a recipe for a delicious pie that starts with a can of puréed pumpkin. Despite its origins however, this recipe always draws compliments. When in doubt, make two.

Shell

Ingredients

• 350ml (ish) graham cracker crumbs
• 80ml (~⅓ cup) white sugar
• 90ml (~6 tablespoons) unsalted melted butter
• 3ml (~½ teaspoon) ground cinnamon

Method

This part is really easy. Just combine it all in a bowl and when it's mixed well, press it into a pie dish. Just make sure that the result has everything evenly distributed with no holes, and that you've included a crust along the edge.

Bake for 7 minutes at 190°C, let it cool, and move onto the filling step...

Filling

Ingredients

• 2 large eggs, lightly beaten
• 425g (1 can) puréed pumpkin
• 170g granulated sugar
• 3ml (~½ teaspoon) salt
• 5ml (~1 teaspoon) cinnamon
• 3ml (~½ teaspoon) ground ginger
• 1.25ml (~¼ teaspoon) ground cloves
• 285g condensed milk

Method

1. Preheat oven to 180°C
2. Combine ingredients (stir, don't blend) into a big bowl and pour the result into your cooked pie shell.
3. Bake for 40-50min, or until a knife inserted comes out clean.

Topping

Some people like ice cream, others Cool Whip, or even home made whipped cream with a splash of chocolate and Grand Mariner. Personally, I have a deep love of the cheap spray cream you buy from Tesco in a compressed air can. Whatever you like, you do you ;-)