Pumpkin Pie

Pumpkin Pie

It’s Spooky Season! Time for ghosts, ghouls, pumpkins and trick-or-treating. And you’re definitely in for a treat with this Pumpkin Pie recipe cooked with your Biroix Dutch Oven. Spicy and delicious, it’s perfect for your Halloween party (and even more perfect in our Orange Dutch Oven!). Set the scene with a spooky (but tasteful) table setting. There is plenty of inspiration out there – check out these
great Halloween halls.

What you need:

  • 750g of pumpkin, peeled, deseeded and cut into chunks
  • 350g of sweet shortcrust pastry
  • 1/3 cup of caster sugar 
  • 1/3 cup of brown sugar 
  • ½ tsp of salt
  • 1 tsp of mixed spice 
  • ½ tsp ginger 
  • ½ tsp of cinnamon
  • 2 eggs, beaten
  • ¾ cup of evaporated milk 
  • Plain flour (for dusting)
  • Cream to serve 
  • Extra cinnamon to garnish 

How to make:

  • Fill your Biroix Dutch Oven with water and add in the pumpkin.
  • Bring to the boil and then cover with a lid, simmering for 15 mins or until tender. 
  • Drain and leave in a colander to cool. 
  • Preheat your oven to 170°C fan bake. 
  • Grease a 24cm loose-bottomed tart tin.
  • Roll out your pastry on a lightly floured bench and line your tart tin.
  • Chill in the fridge for 15 minutes. 
  • Once chilled, line the pastry with baking paper and use pie weights or baking beans. Bake for 15mins.
  • Now remove the pie weights/baking beans and baking paper, and cook for a further 10 minutes, until the base is starting to go pale golden.
  • Take out of the oven and leave to cool slightly. 
  • Turn the oven temperature up to 200°C fan bake. 
  • Take the pumpkin and blend in a high speed blender.
  • Take another bowl and add the brown sugar, caster sugar, salt, mixed spice, ginger and cinnamon and mix.
  • Add in the beaten eggs and evaporated milk and mix well.
  • Add the egg and sugar mix to the pumpkin purée and stir to combine. 
  • Place the tart shell on a baking tray and pour in the filling. 
  • Cook for 10 mins at 200°C.
  • Then turn the temperature down to 170°C and bake for a further 35-45 minutes until the filling has set. You can use a skewer to check it is cooked (when it is no longer runny). 
  • Let cool before removing from the tart tin.
  • Adorn the pie with whipped cream and sprinkle with a little cinnamon if you like.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries