Pumpkin Pie in the Aga
This is only the second pumpkin pie I have made. Ever. The last one was so long ago, that it was only as I tried to carry the over-filled pastry case to the Aga, that the memory came flooding back.
Funny how something can bring it all back. This time it was the trail of spilt pie filling on the floor. Oh yes, then I remembered that next time I made it, I was going to add the filling once the pastry case was already in the oven. Might have avoided the burnt spilt effect around the edge.
So a quick note to future self (and anyone else that might want to make pumpkin pie in an Aga):
Recipe – for a simple, but tasty pumpkin pie, I used this one (instructions are for a conventional oven). For the pastry case, I used my usual sweet pastry recipe. Rolled out, put in a greased pie dish and left to rest in the fridge, while I prepared the rest.
Ingredients – I used a pumpkin that was for cooking not carving (£1.20 from Sainsburys), which I de-seeded and sliced up. Then roasted on the floor of the roasting oven. Took about 30 minutes. Easy to scoop the flesh out of the skin.
Preparation notes – Mash the pumpkin flesh with a potato masher to make it into puree. Squeeze as much liquid out of the puree as humanly possible. Next, I put all the pie filling ingredients in my Kitchen Aid bowl and mixed them thoroughly with the wire whisk.
Baking notes – I put the pie on the floor of the roasting oven with the cold shelf on the second shelf for 30 mins and then moved it to 4th shelf for another 30 mins. The cold shelf not the pie. I wasn’t going to move that again until it was well and truly set!
End result is absolutely scrumptious. So good that I wouldn’t blame anyone if they had another slice the next morning for breakfast. Just saying…..
That is another one ticked off our Halloween list. I’ve promised myself that I’ll grow pumpkins for pie next year, not just carving.
Wish you could all try a slice. I’d love to know if you make pumpkin pie. Any tips to hand in my direction?