This is without a doubt the best pumpkin pie recipe we have ever seen and it comes straight from the brilliant people over at BBC Good Food! So if you are looking for Halloween baking recipes, look no further than this pumpkin pie!
When you see a pumpkin pie recipe online, do you wish there was something different added it to make it that little bit more exciting? Well the people at BBC Good Food have granted you your wish with the best pumpkin pie recipe we have seen in a very long time! On top of the pumpkin itself, you will find a delicious layer of stem ginger cream adding a winter warming spice to the pie along with pumpkin seed brittle, which is a combination of caramelised sugar and pumpkin seeds. Top this off with an equally delicious crust with more ginger and you have the PERFECT pumpkin pie. The only scary thing about this pumpkin pie is how good it is! So enjoy some Halloween baking this year with this fantastic recipe from BBC Good Food!
For the Filling
- 1 small pumpkin, peeled and cut in to chunks
- 170g of evaporated milk
- 140g of golden caster sugar
- 2 tbsp of ginger syrup
- 2 large eggs and 1 extra egg yolk
- Half a tsp of ground ginger
- 2 tsp of ground cinnamon
- Quarter of whole nutmeg
- Ground cloves
- 2 tsp of vanilla extract
For the Crust
- 50g of pumpkin seeds
- 85g of melted butter
- 300g of ginger biscuits
- Two balls of stem ginger, chopped up
For the Pumpkin Seed Brittle
- 100g of golden caster sugar
- 25g of pumpkin seeds
For the Stem Ginger Cream
- 2 tbsp of ginger syrup
- 200ml of double cream
Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Place your peeled and chopped up pumpkin in to an extra-large roasting tin, add a splash of water and cover it with foil. It is important here to make a small hole in the foil to allow steam to be released. Cooker fo no more than 45 minutes until the pumpkin is a lot softer. While this is cooking, prepare the pumpkin seeds for the crust of the pie by placing them on a baking sheet and roasting in the lower part of your oven for about 10 minutes. You will know they are done when they start to make a popping noise. Once you are happy the pumpkin is cooked, drain it thoroughly and allow to cool.
Step 2-Now start to make the crust for this delicious pumpkin pie. Add the roasted pumpkin seeds and the 300g of ginger biscuits to a food processor and blend until very fine. Then add the butter and the chopped stem ginger and blend once again until it looks damp. Add this to a fluted tart tin or pie tin. Anything from around 23cm to 26cm is fine. Spread around the tin evenly before putting in the fridge for about 30 minutes.
Step 3-Adjust the temperature of your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 3. Once the pumpkin is cool, clean the food processor before adding the pumpkin to it. Then add all the other ingredients for the filling of the pumpkin pie and blend to a smooth consistency. Take the pie crust out of the fridge and place back on a baking tray in the centre of your preheated oven. Be careful not to spill any of the mixture when pouring it in to the crust. Bake the pie for about 40 minutes until it starts to set, but it should still have a little give to it. Once you are happy it is baked, remove from the oven and allow to cool in the tin before putting it in the refrigerator for about an hour to cool somemore.
Step 4-Now you can start making the delicious pumpkin seed brittle! Take a frying pan and place the pumpkin seeds in it. Cook these for no more than a few minutes, again listening for when they start to pop as this is a sign they are done. While this is happening, line a baking sheet with baking paper.
Step 5-Tip the pumpkin seeds in to a bowl and put them to one side. In to the same frying pan, add the 100g of golden caster sugar and cook on a medium temperature. Now you want to caramelise the sugar, so heat it until it completely dissolves ensuring you don’t stir it at any point. What you can do is tilt the pan every few seconds just to keep then mixture active. Turn up the temperature and cooke further. Once the sugar looks a lot like a caramel mixture, add the pumpkin seeds and tilt the pan again to mix together. Then tip the caramel and pumpkin seed mixture on to the baking sheet and leave to cool and set properly for 30 to 40 minutes.
Step 6-Not long to go now before you are ready to serve. Start to prepare the stem ginger cream by mixing the 200ml of double cream and ginger syrup in to a mixing bowl and simply whisk until light and fluffy. Take the pie out of the refrigerator and remove it from the fluted tart tin.
Step 7- Add the stem ginger cream to the top of the pie, leaving a few centimetres of pumpkin exposed around the edge of the pie. Once the pumpkin brittle is set, break it in to small pieces and scatter over the top of the cream. Now all there is left to do is to cut yourself a piece of this best pumpkin pie recipe from BBC Good Food as part of your Halloween celebrations!
Source: BBC Good Food
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