Whisky Business: Pumpkin Pie

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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.

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Ingredients

Basic Pie Crust dough, unbaked

1 egg

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

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