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Pumpkin Pies

Pumpkin Pies

A delicious recipe for Pumpkin Pies.

1.5 cups any flour
a couple of pinches of flour for rolling
2 tsp white sugar
½ tsp salt
½ cup vegetable oil
2 tbsp rice milk (alternatively you can use normal milk)
½ cup white sugar
¼ cup dark brown sugar
3 tsp mixed spice
2 tbsp vegetable oil
2 cups chopped pumpkin flesh, no seeds (cook in boiling water until tender, drain and pass through a sieve, set aside until needed
2 large or 3 medium whole eggs
½ tsp vanilla extract (please note use extract and not essence)
1 ¼ cup rice milk (alternatively you can use cream)
Cooking Method: 

Pre heat oven to gas 7/220c/425f

Into a food processor pop the flour, sugar and salt. Pulse a couple of times and then add the oil and rice milk (or milk) and pulse until a dough forms.

Remove and roll out, press into a 9inch pie pan or individual flan rings if desired. Press the mixture evenly into the base and sides of the tin or tins and place onto a baking tray.

Into a bowl, stir together both sugars and mixed spice, leave to one side.

In a separate bowl, whisk together the cool pumpkin puree, oil, eggs, vanilla extract & rice milk until evenly blended. Add this mix to the dry ingredients and stir until fully blended.

Pour into prepared flan tin or tins and place in the oven. Bake for 10 minutes and then reduce oven temp to gas 4/175c/350f and bake for approx 35-50 minutes or until a knife inserted near the centre comes out clean.

The centre may still wiggle a little but will fi rm up once out of the oven. Cool and enjoy with a blob of clotted or ice cream.