December is here, which means I’ve been busy baking gingerbread cupcakes, cross-stitching Christmas cards, working on a wooden Christmas tree and making a dark chocolate Advent Calendar (which you can find out how to make here) among other things!
Another thing I attempted was pumpkin pie which I’ve always wanted to try, so mum and I decided to have a go at the recipe. We had to convert most of the measurements and use a little bit of guess work, but we ended up with a really nice pie at the end of it. The ingredients we used were:
- 1 x 8 inch sweet pastry case
- 2 x eggs
- 1 x can of pumpkin purée
- 170g of granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 pint evaporated milk
First, Pre-heat your oven and mix the sugar, cinnamon, salt, ginger and cloves together in a bowl.
In another bowl, beat your eggs and stir in the pumpkin purée and then add in the mixed spices.
Gradually add in the evaporated milk, continue to stir until all of the ingredients have been fully mixed together, then pour the mixture into the pastry case.
Bake the pie at 220°C for 15 minutes and then lower to 175°C and bake for a further 40 to 50 minutes, until a knife in the centre comes out clean.
Leave the pie to cool and then refrigerate until required. Serve the pie with whipped cream.