Last Saturday rain delayed play when it scuppered our plans to go and see some fireworks. Boo hiss etc. We were feeling a little glum as we sat inside looking out at the gloomy weather and decided that we would our swap soggy sparklers for soggy bottoms and attempt to bake ourselves a feelgood pie. A tasty Hummingbird Bakery pumpkin pie to be precise! It was also a nice excuse for us to try out a different style of blog post. The sort where we make stuff! Good heavens.
Basic Pie Crust dough, unbaked
425g tin pumpkin puree
235ml evaporated milk
220g caster sugar
1/4 teaspoon ground cloves
1 teaspoon salt
3/4 teaspoon ground cinnamon, plus extra to decorate (or tonnes if you are Victoria!)
1/4 teaspoon ground ginger
1 tablespoon plain flour
Lightly wipped cream to serve
Preheat the oven to 170 degrees
Roll out the dough on a lightly floured work surface with a rolling pin and line a greased pie dish with the dough. Don’t forget to trim the edges with a sharp knife!
Put the egg, pumpkin puree, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until there are no lumpy bits.
Pour the mixture into the pie crust and bake for 40 minutes or (and this is the fun bit) until the filling is set and doesn’t wobble about when shaken.
Leave to cool completely then serve with a big dollop of cream and a sprinkle of cinnamon. See, told you it was easy!
And what better way to wash down some pumpkin pie than with some rose water gin? An idea we stole from our friend Kelly who had discovered it at the Bristol based Birdcage. We simply added a few splashes of rose water to our usual G&T and threw in a dash of pink food colouring and mint for good measure. It was so simple and a great way to snaz up your favourite gin.
We then settled down, pie and gin in hand, for an evening of Strictly and XFactor. And not a soggy bottom in sight!