Well sort of.
I really really really fancied pumpkin pie this weekend.
Andy’s family were coming over so the perfect excuse (or reason) to make one. But I am not really a fan of pastry, so decided to make a sort of cheesecake pie instead- based on the Hummingbird recipe. Here goes! I made one big pie and 6 cupcakes with the mixture as it does make a lot. So line the pan you are going to use/ get out cupcake cases etc.
Then make the base.
Whizz 300g gingernut biscuits in a food processor (or bash with a rolling pin) then mix in 150g melted butter ( I used pure spread).
Then press it into the case/ pie dish etc.
Preheat the oven to 170C and make the filling.
In a bowl whisk up 1 tin (425g) pumpkin puree, 1 egg, 230ml evaporated milk, 220g caster sugar, 1 tbs plain flour, and the spices you love. I chose 1 tsp cinnamon, 1/2 tsp ground cloves and some grated nutmeg. You could also use ginger/ mixed spice.
Carefully spoon onto base and then bake in the oven.
The little ones took about 20 mins, and the bigger one took about 40 mins. It should not wobble when it is cooked. Then put on a plate and take a beautiful photo of it outside with some autumn leaves. I skipped that step.
Yum! The ginger base was a lovely addition and complemented the spices in the pie mix.
The only problem is that the cupcake cases have stained the pie blue! Not so good! Oh, and we have lots to eat now, although it was popular last night it does make a big pie! Do you think this would freeze? I might try a couple and see.
I also made pumpkin pancakes for breakfast.
These did not go so well! I used spelt flour, baking powder, kara coconut milk, molasses, vanilla and pumpkin puree, but the batter was too runny and the first lot had to be binned. The second lot tasted amazing but still not very photogenic! I served it with some whole earth chocolate caramel spread (love this- my weekend treat!) and some apple/pumpkin sauce- I basically chopped 2 apples (from the fruit bag) with a little water, tsp agave, cinnamon, and a tbs pumpkin puree (actually because I could not fit the rest of the tin into the plastic tub for the fridge, what a happy accident) until the apples softened a little. This was yum!
I had the rest of the apple pumpkin sauce for lunch with some rice pudding- 30g flaked rice and 150ml kara coconut milk and a tbs maple syrup all cooked in the microwave. Sooooo yummy and autumnal 🙂
Aaaaaand I have started on the squash box! The photo above was a clue!
I went for the red onion squash and it is currently roasting in the oven with some rosemary-mmmm. Am going to make some kind of stew- chickpeas will be involved. Possibly with a baked sweet potato. We shall see. I feel my fingers turning orange as we speak!
And the most exciting news of all!
I have started on project Christmas cake 2011. My fave half term project! In that bowl is a lot of dried fruit- raisins, sultanas, mixed peel, cranberries, cherries, dates, figs, chopped crystallised ginger, and also a big glug of some kind of alcohol. The recipe says it needs to soak for 2 hours, but I am thinking the longer the better, so it is going to soak overnight. Just the smell makes me cough! 🙂
Pumpkin pie- yay or nay?
Fave pumpkin recipe?
Pie crust or cheesecake base? Or another suggestion?
It is too early to mention Christmas? 🙂
I’ve actually never had pumpkin pie or much really involving pumpkin aside from soup! I think it’s something I should explore more since it seems to be fairly universally liked! I’ve never seen the tinned pumpkin anywhere though (except for one time in St Petersburg!)
Err ginger nuts for your base sounds so amazing!
9 weeks today…I think it’s acceptable to get the Christmas hat on. Although, I sort of hate all the stuff in the shops already! I could definitely eat a mince pie though! 😉
Look in Waitrose for the pumpkin! Pumpkin pie is lovely- sort of like a baked custard- not too sweet but lovely and spicy.
I don’t like all the stuff in the shops, but the cakes need to be made early to mature!
This is my kind of post!! 😀
I had a pumpkin pie craving recently too – I made mini crustless ones but next time the craving strikes I will make your cheesecake, it looks great! 🙂 I’m not really a fan of pastry, although I’ll happily eat it if someone else makes it…obviously!!
& I don’t think it’s too early for Christmas – hence my Christmas Pudding Vodka post – but as you were the only one to comment on that post, I fear we may be in the minority! 😉
Oh and can you let me know if you do try freezing it, how it works please? I want to make it but Liam may or may not end up liking it, so if it doesn’t freeze I’ll need to wait until I can give some of it to family!! 🙂
I have never had pumpkin pie either, but I’ve also never had a pumpkin-based sweet thing that I haven’t liked. Pumpkin soup I wasn’t crazy about, but everything else = sign me up.
It’s fine to mention xmas now, so long as you agree to make a sacrifice to the weather Gods, demanding that it will NOT be a White Christmas. You know my opinion of snow 😉
xxx
Oh yeah I do not want snow either- don’t you worry! Sort of ruined my holiday last year!
Sweet pumpkin things are so yum 🙂
I don’t like pie crusts either, I would also go for a cheesecake type base as well, and that cheesecake looks amazing! I love pumpkin and squash, in fact I’ve just had some oatmeal with squash, maple syrup, cranberries and choc chips and it was amazing! I really want to try and make a vegan christmas cake or at least something similar!
Good plan! I bet you could do that fairly easily as they are quite dense anyway so would not miss the eggs.
I’ve never actually had pumpkin pie! This looks amazing though and I’d definitely go for crunchy biscuit base rather than pastry; ginger biscuits sound especially good!
And I reckon it should be too early to think about Christmas, especially as it’s so mild, but I’ve been doing the 12 weeks cookie challenge on my blog so I can’t talk 🙂
Enjoy the cake-making!
Yeah I love that challenge! The cakes take a while which is why they are a half term job 🙂
I (like most commenters, it would seem!) have never had pumpkin pie, nor anything sweet that involves pumpkin. One day!!
I have, however, eaten (and made) a lot of mince pies in my lifetime! In my opinion, Christmas is for after Halloween, though, so I’m waiting another week before I break out the carols and recipe book!
Well I am not playing carols or anything like that! I save that for December! I just like to make my cakes in half term. 🙂
Woah that pumpkin pie cheesecake looks way too complicated for me! I bet it tastes delicious! I much prefer a cheesecake/biscuit base to pastry.
And it’s definitely not too early to mention Christmas 🙂
Will you keep us updated on your Christmas cake? I’d love to see how it turns out!
It really is not complicated! Whizz up base, whisk up filling, bake 🙂
Yes of course I would not be able to resist putting my cake on my blog! Getting rather photo happy 🙂
I love pumpkin everything, but pie is not my favorite way to use it. Cheesecake sounds amazing though! I love cheesecake crusts, and pie crusts, but I prefer pie crusts in savory things like meat pies.
Just put this pumpkin pie “cheesecake” in the oven…can’t wait! 😀 I think my pie dish must be bigger than yours as my mixture filled the tin perfectly…shame, I was kinda looking forward to having mini ones as well!! 😉
Thanks for the recipe!