Hey there, pumpkin lovers!
Are you ready for some fall magic? I’ve got a recipe that will knock your socks off.
Today, I’m sharing my delicious pumpkin pie filling.
It’s creamy, spiced just right, and perfect for all your festive baking needs.
Plus, it’s super easy to whip up!
Let’s dive into the cozy flavors of autumn!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 1.6 oz gingernut biscuits
- 4.2 oz malt o milk biscuits
- 3 tbsp melted browned butter
For the filling:
- 3 large eggs (room temperature for even baking)
- 1.7 fl oz heavy cream
- 1/4 tsp fine salt
- 4.4 oz light brown sugar
- 1 tsp vanilla bean paste (gives a richer flavor than extract)
- 1 tsp ground cinnamon
- 6.8 fl oz evaporated milk (I use Carnation brand)
- 17.6 oz roasted pumpkin puree (homemade for best flavor)
- 1/2 tsp ground nutmeg (freshly grated preferred for more aroma)
Step 1: Preheat Oven and Prepare Pie Dish
Preheat your oven to 160°C (320°F) fan-forced.
While the oven is heating up, grease a 22.5cm (9-inch) glass pie dish to ensure the crust doesn’t stick.
Step 2: Create the Biscuit Crust
In a food processor, grind 120g (4oz) of Malt o Milk biscuits and 45g (1.6oz) of gingernut biscuits until they are very fine in texture.
Transfer the crushed biscuits into a bowl, then mix with 3 tablespoons of melted browned butter until a damp consistency is achieved.
Step 3: Form and Bake the Crust
Press the biscuit mixture into the greased pie dish, making sure the crust is evenly distributed and the corners aren’t too thick.
Use the bottom of a glass to smooth out the surface.
Bake the crust in the preheated oven for 5 minutes, then carefully remove it and set aside.
Step 4: Blend the Pumpkin Filling
In a blender, combine 500g (1.1lb) of roasted pumpkin puree, 200ml (7fl oz) of evaporated milk, 50ml (1.7fl oz) of cream, 3 large eggs, 125g (4oz) of light brown sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla bean paste, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of fine salt.
Blend these ingredients until they form a smooth consistency.
Step 5: Fill and Bake the Pie
Gently pour the smooth pumpkin filling over the pre-baked crust in the pie dish.
Carefully place the filled pie dish in the oven and bake at the same temperature until done (follow specific baking time preferences or until the filling is set).
Step 6: Cool and Serve
Once the pie is baked, remove it from the oven and let it cool on a wire rack.
Allow the pie to cool completely for the best texture before serving.
Enjoy your homemade pumpkin pie with a delicious biscuit crust!
