Monday, October 7, 2013

My Pumkin pie

It's official when it comes to festivities I'm your only man for as long as I can remember  I just love the celebrations at the end of seasons...like HALLOWEEN.

When we moved to Canada earlier this year the thing that excited me was the thought of Fall all the gorgeous leaves in those multitude of jewelled shades. Then there's the pumpkin picking where you actually go and pick your own in Pumpkin farms not just from a giant box in Lidl {that still excites me by the way}

I had visions of my new front porch filled with all kinds of pumpkins in there crazy shapes and sizes. Anyway we are back home in good old Ireland + thanks to my obsession iv also found a pumpkin picking farm we can go to not far from ours so happy days.

So here we are in October so it's obvious this cake girl is gonna bake a pumpkin pie, for this recipe you will need:

9 inch short crust pie blind baked {in my blog}
1 can of Libby pumpkin purée
1/2 cup light muscavado sugar
1/2 cup caster sugar
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 teaspoon of ginger
1 teaspoon of cinnamon
1/2 tablespoon of flour
2 organic eggs
1 teaspoon of vanilla bean paste
1 cup of condensed milk

In a large bowl add your pumpkin purée, sugars, salt , flour + spices then mix together. Next beat in your two eggs + vanilla paste. Then lastly mix in the thick condensed milk, at this point the smells are making you salivate but hang on in there my lovelies in less than an hours you'll be tucking in :).

By now your pie crust will baked so pull out the shelf in the oven + simply pour in the pumpkin filling making sure not to flood it.

Bake for 15 minutes @200' then turn down to 170' for 30 minutes, this will be gorgeous with vanilla infused whipped cream or even some yummy ice cream

Enjoy
Rebecca

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