Project Description

Pumpkin pie in February? Yes – just because I want it. 

Don’t know if it feels weird to make seasonal recipes out of season. If it is, then call me weird. I make desserts in and out of season. 

ABOUT THE RECIPE 

This quick pumpkin pie recipe is delicious, with the right amount of sweetness and spice. 

My pumpkin puree is homemade from cooked, pureed and reduced pumpkin. You can use store bought pumpkin puree.

Full Recipe in Details

This can be classified as a lazy girl’s pumpkin pie. The preparation is ready in minutes. It’s quick, easy and mess free. Uses a cookies crust that is ready by crushing.

STARTING GUIDE

  • Pie: Pumpkin pie

  • Prep Time: 15 mins

  • Cooking Time: 45 mins

  • Total Time: 60 mins

INGREDIENTS

  • Base: 

    • 250 g biscuit (used a mixture of malted biscuit and ginger snaps)
    • 60g butter (melted

  • Pie filling: 

    • 300 g Pumpkin puree
    • 120 g Sour cream
    • 1 large Egg
    • 120 g Caster sugar 
    • 1 tsp Cinnamon 
    • 1 tsp nutmeg 
    • A teeny tiny pinch of salt (so little but enhances the sweetness)
GUIDE / INSTRUCTIONS

  • To make base: 

    • Crush biscuit with a zip look and rolling pin or crush with a food processor
    • Melt butter, add to crushed cookies and combine
    • Add to oiled 20cm pie pan and press down to base and sides

  • To make Filling:

    • Add all filling ingredients to a bowl and mix using a whisk or a hand mixer. 
    • Turn into the biscuit base level properly
    • Transfer to oven and bake for 180⁰ for 45 mins

  • Bring out of the oven let cool for 10 mins on the counter and transfer to the fridge to cool until ready to serve

STORAGE

This can last up to 4 days in the fridge.

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