The third in our halloween series of recipes, aimed at helping you get the most out of your pumpkin, we’re ending on a halloween classic: pumpkin pie. While you’re at it, check out parts 1 and 2: Vegan Wild Mushroom Pumpkin Pasta and Cinnamon Roasted Pumpkin Seeds. A gift from the Americans over the pond, Pumpkin Pie’s made up of a spiced pumpkin custard filling that makes for an intriguing mix of savoury and sweet. Traditionally eaten at Thanksgiving, it’s naturally become part of Halloween as people sought uses for their doorstep pumpkins. Cinnamon, ginger and nutmeg make for a classic spice combination offset by the sweet pumpkin puree and brown sugar for a rich and filling dessert.
Traditional and full of child-like excitement, pair it with soul group Jay & The Techniques’ 1967 debut single, fittingly named Apple, Peaches, Pumpkin Pie. A fun, nursery rhyme ditty given energy by it’s rising trumpets and light hearted break, it’s gained notoriety for the opening lyric ‘Ready or not, here I come‘ which became an infamous children’s chant. It’s toe tapping groove sums up the childish glee of the era’s soul music; infectiously happy without even a hint of posturing or ego.
1 store-bought or homemade pie crust
Light brown sugar (1 cup)
All-purpose flour (1 tbsp)
Salt ( 1/2 tsp)
Ground cinnamon (1 tsp)
Ground ginger (1 tsp)
Ground nutmeg (1/2 tsp)
3 large eggs (lightly beaten)
Pumpkin puree (1 cup)
Evaporated milk (1 cup)
1. Preheat your oven to 180 degrees.
2. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep). Gently fit it into the pie plate, trim any excess dough and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
3. Blind bake the pie crust for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
4. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger and nutmeg until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
5. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the centre is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
6. Enjoy and watch for the trick or treaters!