Pumpkin Pie

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It’s nearly Halloween which means only one thing… pumpkin pie! Miffy loves making spooky pumpkin lanterns and then baking yummy treats with the pumpkin leftovers. Shall we get started?

What you need to make pumpkin pie:

750g pumpkin, peeled, deseeded and cut into small chunks

350g premade shortcrust pastry

Plain flour, for dusting

140g caster sugar

½ teaspoon salt

½ teaspoon fresh grated nutmeg

1 teaspoon cinnamon

2 eggs, beaten

25g melted butter

175ml milk

1 tablespoon icing sugar

Step 1

You’ll need an adult to help you with this first bit – pop the chopped up pumpkin in a big saucepan, cover with water and boil it until it gets nice and bubbly. Then, cover the pan with a lid and let it simmer for 15 minutes or until it’s nice and soft. When it’s cooked, drain away all the water but be careful not to get splashed!

Step 2

Set your oven to 180 C.

Now it’s time to make the pie base! Lightly dust your counter with flour – try not to spill any on the floor – and then roll out the pastry with a rolling pin, before placing it really carefully across the base of your tart tin.

miffy-with-cakes

Step 3

Now pop the tart tin into the fridge for 15 minutes to chill. Once it’s as cool as the breeze, cover the pastry in parchment, put baking beans on top and then bake it for 15 minutes. Tick tock, tick tock… Take off the beans and paper and cook for another 10 minutes until the pastry is pale golden brown like the sun.

Step 4

Next, turn the oven temperature up to 220 C.

Squish the cooked pumpkin through a sieve into a large bowl, so that you have a smooth paste – you’ll have to get your hands a little sticky for this one. In another bowl, combine together the sugar, salt, nutmeg and half of the cinnamon. Mix in the beaten eggs, melted butter and milk, then add this to the pumpkin purée and stir it all up. This can be quite tiring work so get an adult to help if your arms start aching! Once it’s thoroughly mixed, pour this into the tart shell and cook for 10 minutes. It’s nearly ready!

Step 5

After 10 minutes, lower the temperature to 180 C and continue to bake for another 35-40 minutes until the filling is set as still as a statue. While you wait, you could even watch an episode or three of Miffy’s Adventures: Big and Small on Tiny Pop!

Step 6

Ask an adult to carefully take it out of the oven and leave it to cool down. When it’s cool enough to touch, mix the remaining cinnamon with the icing sugar and dust over the top of the pie. Now your pumpkin pie is all ready to eat, yum!

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