Pumpkin Pie

Inspired by Louise's recent effort, I grabbed the same recipe and also decided not to follow it exactly.

I substituted the Evaporated Milk with 3/4 of a tin of Sweetended Condensed Milk.

Baking times were not accurate on the recipe (which I suspect may have been for a microwave), so I baked for 15 mins at 220C followed by a further 25-30 mins at 170C.

The final consistency after cooling was set almost all the way through with only the centre of the pie a little more soft than the outer edges. In that respect, it may have needed a further 10 mins in the oven.

The flavour though was quite excellent, and a big hit with the family.

I made a shortcrust pastry base, which wasn't included in the recipe (full recipe and baking details once I've written them up properly).

Full Recipe for Pumpkin Pie

View all photos taken: Sunday, 14th October 2007, This photo: 8:01pm

Previous Photo: Pink Storm Cloud
Next Photo: Lightbulb Test


  • Clearskies Images said:
    OMG I've put on a kilo just looking at these pies...lol
  • rumblemumbles said:
    looks good....if only I liked pumpkin in things other than sizzler soup :)
  • David de Groot said:
    hehehe, well I guess they're not lacking in sugar, that's for sure.

    It really doesn't taste like pumpkin, more like a gingerbread man (as the kidlets put it, except the smallest who declared it was a mud pie).
  • looby88 said:
    so there is a use for pumpkins then !! just kidding, I have eaten p.pie before !! I'm going to investigate your recipe now !!
  • David de Groot said:
    Of course there's a use for pumpkins! Baked pumpkin with a roast, pumpkin soup, pumpkin pie, pumpkin scones, etc, etc... :)
  • benrobertsabq said:
    Aussie pumpkin pie! I thought this was reserved for the Americans around Hallowe'en. Good stuff.
  • David de Groot said:
    Oh it's Louise's fault. She'd been to the US recently and made one, so I figured it sounded like a good idea.