Tandy’s challenge for this week is to make something using pumpkin or squash. I immediately thought about my Aunt Hilda’s Pumpkin Pie and she was kind enough to share her recipe with me; thanks Aunty Hilda. I have eaten this delicious pie (in sweet potato version too) for many years at family gatherings but have never made it myself until now. I only made half of the original recipe and it turned out equally as delicious as the full recipe.
Pumpkin Pie
Ingredients
1 cup flour
1 cup sugar
2 tsp baking powder
1 tsp salt
¼ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
1 cup milk
2 eggs
1 cup cream
100g butter melted
2 cups cooked and mashed pumpkin
Sauce
250ml yellow sugar – I used brown
60ml water
¾ cup milk
2 tbsp cornstarch
25ml butter
1 tsp vanilla essence
Method
- Preheat the oven to 160°C.
- Sift all the dry ingredients together.
- Add the milk and mix through.
- In a separate bowl, beat the eggs cream and butter together and then add the pumpkin.
- Add this mixture to the flour mixture, combine and pour into a baking dish.
- Bake for 1 hour and 50 minutes.
Sauce
- Combine the sugar and water in a saucepan.
- Heat until caramelised.
- Add ½ a cup of the milk while stirring constantly.
- Mix the ¼ cup milk with the cornstarch and add to the sugar mixture and stir until thickened.
- Remove from the heat and stir in the butter and vanilla essence.
- Pour over the pie as soon as it comes out of the oven.
Almost 2 hours baking time … Jeepers! But it does look good 🙂
I also thought the time was a tad on the long side but it worked out perfectly. 🙂
I LOVE pumpkin and I even love more when it’s in sweets! This looks great and nice sauce… yummy. Great recipe Mandy!
Thanks so much Nami. 🙂 I will be reheating the leftovers for dinner tonight. 🙂
oh wow! This recipe is so good to have in your ‘arsenal’ 🙂
I agree. 🙂 I am sure that it would be equally as nice replacing the cream with all milk and only using cinnamon if that’s all you have on hand. 🙂
I have never eaten pumpkin pie – and now I´m asking myself “why the heck not?!” It looks wonderful, I´m going to have to wait a while to get hold of a pumpkin but I´d lvoe to give this one a go. Are you getting ready for the move? Things must be hectic for you!
Oh my, I wish I could post you a pumpkin right away for you to try this fabulous recipe. I believe in the USA you can buy it in cans – imagine that.
These last three weeks before we leave have certainly picked up pace and with having sold both our cars is proving to be quite a challenge. We have hired one vehicle until we leave, which leaves me stuck at home which I don’t mind but when we need things done, it is a little frustrating. Thankfully we have lovely friends who are helping us with a few necessities like getting our kitties to the state vet to clear them ready and safe for travel and a few other need-to-be-done chores and tasks. 🙂
Oh my. I’ve had pumpkin pie but not Mandy’s version via Aunt Hilda. THIS looks the best pumpkin pie ever. Look at that sauce! I have to bookmark this one. A sweet potato version too? Knockout!
Hi Jill, thanks for stopping by. So pleased you like the pie. I will definitely be making the sweet potato version just as soon as I can buy some sweet potatoes. 🙂
haven’t tried eating dessert made from squash.. this looks delicious
Hi Sharlot, welcome and thanks for stopping by. You can enjoy this pie with a meal too. We had it last night with crumbed pork cutlets, roast potatoes and baby peas. 🙂
omg, pumkin pie is one of my all time fave childhood tastes…but this looks even better.
seriously,
i will make this as soon as possible.
xx
thanx.
You are so sweet Kim, thank you! I would love to hear how you enjoy it. 🙂
Interesting method for pumpkin pie. I love the sauce.
I must admit to leaving just a little of the sauce in the pot and enjoying it all on it’s own. 🙂
I really like pumpkin pie and you did such a wonderful job with this recipe. Love it. I still love sweet potato pie more, I’m southern what can you do LOL, but this is delicious as well.
Thanks so much Kay. If forced, I may also have to chose the sweet potato pie. 😉
That’s a great looking pumpkin pie! I’d love a slice of that right now. 🙂
Thanks Caroline. We enjoyed the leftovers warmed up with dinner last night. 🙂
I typically don’t like pumpkin pie, but this recipe intrigues me. You see it’s not that I don’t like pumpkin – I love it. But for some reason pumpkin pie just never does it for me. This sounds like a dish I might actually enjoy though. I know what I’ll be trying out this fall…Thanks Mandy!
Glad you will be giving it a try, it really is a tasty dish. It would be fun to see the family’s rating on this recipe. 🙂
Mandy I’m curious about the yellow sugar. Is it with yellow food colouring? I haven’t of it before.
You are quite right Brydie, yellow sugar is coloured white or brown sugar and is generally used to give baked goods a better or more enhanced colour. I only buy brown sugar and use it for all my baking and cooking. 🙂
I was going to ask that too…, so thanks for the explanation Mandy.
😉
That looks so delicious and moist. Yum never made one of this before looks like its worth a try
Just as long as you don’t cook it for too long, it really is a tasty quick treat. 🙂
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Thanks for the mention. 🙂
That’s the most pretty looking pumpkin pie I have ever come across. I have bookmarked this and will give it a try this soon. Wonder if I can replace the butter with yoghurt/ oil?
You have an amazing repertoire of recipes…
-Shilpa
Hi Shipa, thanks for popping in and thank you for the lovely compliment. 🙂 I am sure you could replace the butter with yoghurt – not sure what it will do do the colour though and why not try apple sauce instead of oil? I would love to hear how it turns out using yoghurt, oil or apple sauce. 🙂
I have never made a pumpkin pie before! Thanks for the recipe!
This really is worth making and it reheats beautifully too. 🙂
I don’t think I’ve ever made pumpkin pie either, but I like the sound of this one.
Anna, I do hope you give it a try, it is very moreish and works really well for when you have people over for dinner. 🙂
Where is the crust? Looks as if this is a crustless type custard? Soooo different and so YUMMY looking. Can’t wait to try this one….Thanks for the new recipe!
Hi Mich, thanks for stopping by. This is a crustless pie and I promise you won’t miss having a crust. I look forward to hearing how you enjoy it. 🙂
This is a great recipe, I am going to try it out.
I would love to hear how you enjoy it Robbie. Have a super day. 🙂