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? 🙂