No, I do not have an identity crisis; I am fully aware that I am not American.

I am also aware that it is not Thanksgiving but what has that got to do with anything? I made pumpkin pie! And I am trilled!

When my mum arrived with a whole host of fruits and vegetables AND a pumpkin in tow I scratched my head; I felt like I was on the set of Food Network’s “Chopped”. Then a tiny voice said, “You can make pumpkin pie”……

After scouring recipes to find one that I could execute I settled for a version that I have explained step by step in this post.

I must stay though that the result was absolutely amazing. I honestly was pleasantly surprised.

So it all started with a pumpkin (obviously 🙂 )


Ingredients for the pumpkin filling
1 1/4 cups pumpkin puree (I made mine from scratch; the procedure follows below)
3/4 cup brown sugar
1/4 white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup cream
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
9-inch pie crust, follow the recipe in my post Easy as Pie 1

Process for making pumpkin purée.

Preheat your oven to 220 degrees celsius.

Take the top off the pumpkin so that you have a flat surface then carefully half the pumpkin using a cleaver knife. Using a metal spoon scoop out the seeds and the stringy membrane of the pumpkin. You may discard the seeds or keep them and roast them later.


Place the cleaned out pumpkins cut side down on foil or parchment paper lined baking tray and cooked them until a fork goes through the flesh easily (about 45 minutes – 60 minutes)


Allow to cool and carefully scoop out the flesh and place in the food processor. Blitz it until you have a smooth paste and then add the other ingredients; mix until well combined.


You may proceed to pour the filling in your chilled pie crust or you may choose to blind bake the pie crust first. I opted to blind bake my crust.

In order to blind bake your pastry simply cover the cover your crust with parchment and carefull place beans or rice in the cavity. I used decorative pebbles and they worked well.

Bake in a 230 degrees Celsius preheated oven for about 15 minutes or until the edges of the crust turn a golden brown colour.


Once cool you can pour in your pumpkin puree mix and bake in the oven until a skewer inserted in the middle of the pie comes out clean. It takes about an hour. Start at 175 degrees Celsius for the first 10 minutes then lower the temperature to 150 degrees.



Once baked allow to cool for at least 2 hours before attempting to cut into it.

The waiting period was a little maddening for me but in the end it was well worth it.



I wonder what I will make with the left over pumpking puree………….. 🙂

7 replies on “Easy as Pie Part 2

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