Pumpkin pie

This time of year is where pumpkin is in season; and what better way that turn it into a Pumpkin pie. This recipe reminds me of my mum. She would always bake around November, I still remember the smell of spices in the kitchen and shortcrust dough! 

This recipe is definitively influenced by Betty Crocker's cookbook  that was in our kitchen bookshelf as well as one of my top baking books of  hummingbird bakery. This recipe is extremely easy to make.

Ingredients

-Shortcrust dough, enough to cover your pie dish.

-450gr of pumpkin puree*

-235 ml of evaporated milk

-220 gr caster sugar

- 1 egg

-1 tiny pinch of ground cloves

-1 tea spoon of cinnamon

-1 or 2 small ginger biscuits

-1 table spoon of flour.

- pinch of salt

- Mascarpone cheese to serve

Always know your oven and adapt it as you need, 

Preheat the oven to 170०, Gas 3.

Dust a clean surface with flour and roll your dough with a rolling pin. Ensure you grease your pie dish or add baking sheet. Line the dough into your pie dish, and trim the edges carefully. Pierce it with a fork in different areas. Put it in the oven for about 15 min or when it is beginning to look golden. 

Meanwhile, add the egg, pumpkin puree* ,evaporated milk, sugar, flour, cloves, cinnamon, and ginger biscuit and mix it in a mixer until it is well combined. 

Once the crust is ready pour the mix into it and put it back in the oven for around 25 minutes or when the mixture is done and does not wobble. You can introduce a clean knife and if it comes out clean again , it is done. 

Leave it to cool down at room temperature. to serve it add a dollop of Mascarpone cheese and sprinkle some cinnamon. 

  *Pumpkin pure- Cut pumpkin in two, remove the seeds, peel it and cut it in pieces. Put it to boil until it is soft and put it into the food processor until smooth.

Enjoy!