Super Easy Pumpkin Pie Recipe
Are you looking for a quick and easy way to bring those autumnal flavours into your kitchen?
My two rascals love helping make sweet treats and this pumpkin pie recipe is so simple and delicious. This comforting, homemade dessert doesn't need hours in the kitchen, and hey, it even tricks my kids into eating pumpkin! 🎃🎃
Ingredients:
- 2 cans (45g each) pumpkin pie puree
- 1 pack pre-made shortcrust pastry (for decorative toppings, you'll need 2 packs)
- 1 can (379g) Carnation Caramel
- 1 large egg
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Plain flour (for rolling out pastry)
Additional Tools:
- Baking paper
- Baking beans
- Leaf cutters (if decorating)
- 1 extra egg (for brushing)
Instructions:
1. Prepping the Oven and Ingredients:
Preheat your oven to 160°C. Gather all your ingredients and ensure you have baking paper and baking beans on hand. If you're planning to decorate, grab some leaf cutters and an extra egg for brushing.
2. Preparing the Pastry Base:
Lightly dust your work surface with flour and roll the pastry until it's about the thickness of a pound coin. Grease your pie dish and lightly sprinkle it with flour to prevent sticking. Line the dish with the pastry, trimming off any excess around the edges.
Next, prick a few small slits into the base of the pastry with a knife, cover it with baking paper, and fill the base with baking beans. Bake in the preheated oven for around 30 minutes, or until the pastry turns a light golden brown.
3. Creating the Filling:
While your pastry base is baking, combine the pumpkin puree, Carnation Caramel, egg, cinnamon, ginger, and nutmeg in a bowl. Use an electric whisk to blend the ingredients until smooth.
4. Assembling the Pie:
Once your pastry base is ready and golden brown, remove it from the oven, discard the baking beans and baking paper, and pour the pumpkin filling into the pie shell.
5. Adding Decorative Touches (Optional):
To make your pie extra special, roll out the leftover pastry on a floured surface. Use leaf cutters to create 13-15 leaves and shape some additional pastry into vines. Arrange the leaves and vines on top of the pie.
Beat the second egg and lightly brush it over the pie’s edges, leaves, and vines for a golden finish.
6. Baking the Pie:
Return the pie to the oven and bake for an additional 45 minutes, or until the filling is set and the pastry decorations are golden brown.
7. Final Touches:
Once baked, allow the pie to cool completely. For an extra autumnal touch, you can decorate with marshmallow pumpkins once cooled, we got our from Flying Tiger . Serve and enjoy your delicious homemade pumpkin pie!
