Pumpkin pie is an American favourite; made with a pastry crust, a creamy spicy pumpkin filling, and served with a dollop of Vanilla whipped cream!
I have used a Pumpkin Spice Flavour shot to give my pumpkin pie that spicy autumnal taste, and Velvet Vanilla Natural flavoured Icing Sugar for my vanilla whipped cream. if you wanted a little extra spice for your pie, you could add Cinnamon Swirl or Ginger Bread Natural Flavoured Icing Sugar to your cream!
Take a look at our full range of Flavour Shots and Natural Flavoured Icing Sugars.
Ingredients
For the Pumpkin Pie:
- 1 pack Ready rolled shortcrust pastry
- 3lg eggs
- 100g caster sugar
- 65g light soft brown sugar
- 50g Flavour shot
- 440g canned pumpkin puree
- 175ml double cream
- 1/4tsp salt
For the whipped cream:
- 300ml double cream
- 2 heaped tbsp Natural Flavoured Icing sugar
Method
Preheat oven to 190c fan.
- Line a 9″ pie dish/flan tin with the ready rolled pastry, folding over the top edge and crimping with your fingers to create a thicker crust resting on the top of the dish.
- Whisk the eggs with the caster and soft brown sugars and the Flavour shot until pale and well combined.
- Next add the salt, double cream, and Pumpkin puree before whisking again until well combined.
- Pour the pie filling into the pastry lined dish and place in the oven.
- After 15mins (at 190c) reduce the oven temperature to 160c and bake for a further 35-45 mins.
- If the pastry is browning too quickly, cover carefully with a strip of foil.
- To test if your Pumpkin Pie is baked, use a cocktail stick roughly 2 inches from the edge of the pie. If your pie is ready, it should come out clean. the middle should still have a slight wobble.
- Let the Pumpkin pie cool completely for around 2 hrs before slicing.
For the whipped cream:
- Place the 300ml double cream in the bowl of a stand mixer and add 2 heaped table spoons of Natural Flavoured Icing sugar.
- Whisk on high until thick and fluffy. If you have over whipped, just add a little more double cream and whip lightly to bring it back together.
- Serve with a spoon or pipe onto the top of the Pumpkin pie.
Enjoy your delicious Pumpkin Pie!
To store; cover loosely with clingfilm or foil and keep refrigerated for up to 3 days.
