Pumpkin Pie (Without Evaporated Milk)
As the leaves change and fall from the trees, our thirst for pumpkin-flavoured everything grows! And what's better than a good old Pumpkin Pie to satisfy your cravings? There are so many different ways to make this autumnal pie, from traditional recipes with evaporated milk to super sweet condensed milk versions to the modern healthier version calling for yoghurt. Our Delicious Pumpkin Pie is made without evaporated milk or condensed milk but is every bit as tasty and decadent as the other recipes. Try it - you'll be in love!
Ingredients
- 200 g shortcrust pastry shop bought or homemade
- 225 g pumpkin puree
- 2 eggs medium
- 100 g light brown sugar
- ¼ teaspoon salt
- 1 teaspoon cornflour (cornstarch)
- 1 teaspoon mixed spice or pumpkin spice mix
- 120 ml double (heavy) cream
- 30 ml milk
Instructions
Make Pie Crust:
- If you want to make your own shortcrust pastry, see the recipe in the notes below.
- Line a deep 8in (20cm) loose bottom tart tin with a thinly rolled (about 3mm) shortcrust pastry. Push into the edges and the sides well, then trim the overhang pastry to be level with the tart tin. Place the pastry-lined tin in the freezer for 30 minutes.
- Preheat the oven to 180°C Fan. Once's the pastry case has frozen, place it in the middle of the oven for 15 minutes.
Make Pie Filling:
- Place the pumpkin puree, eggs and brown sugar into a large bowl and, using an electric handheld mixer, beat for a couple of minutes until sugar dissolves. Add the cornflour, spices and salt alongside the cream and milk and beat again for a minute, or until fully incorporated.
- Pour the mixture into the prebaked tart case. Place it in the oven and bake for 40 minutes.
- Your tart should still be wobbly in the centre when you take it out of the oven. Cool it at room temperature, then store it in the fridge until youre ready to serve. Decorate the Pumpkin Pie just before serving.
Notes
For homemade shortcrust pastry, you will need:
- 150g all-purpose flour
- 75g unsalted butter, fridge cold, cubed
- 30g icing sugar (optional)
- 1 egg yolk
Put the flour and cubed butter in a large mixing bowl. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. If you have a food processor, it is highly recommended that you use it - just pulse the flour and butter until you have a mixture that looks like sand.
Mix in icing sugar (if you like your pies extra sweet) and a pinch of salt. Add egg yolk and stir it in. With your hands, bring the mixture together into a ball. If it is too dry and crumbly, add a tablespoon of water. Knead it very briefly until it comes to a ball of dough – the less you knead, the flakier the pastry will be when cooked.
Flatten the ball of dough, wrap in clingfilm and pop in the fridge to chill for 30 minutes.
Once chilled, take the pastry out of the fridge and roll the pastry into a large circle, about 3mm thick. Carry on with the recipe above!
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 58mgSodium: 219mgPotassium: 123mgFiber: 1gSugar: 14gVitamin A: 4180IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!