It’s the best when something you’re making turns into something else that’s even better. Right? No? Too broad? Well it’s real thing that happens, and I was lucky enough to experience it during my first ever attempt at pumpkin pie.
I had one of those days recently where you feel like you’re not really living out your life. You’re just kind of in the body of someone who is getting through the day and you hope you make it out without too much damage being done. For some reason I thought that was the perfect time to finally try that pumpkin pie recipe I’ve been keeping tucked away within my stack of cookbooks. If anything went wrong I’d just blame it on my already crap day.
Oh, why pumpkin pie you ask? I don’t know; there’s always been a strange curiosity surrounding it. Pumpkin pie is confusing for a lot of people and that definitely includes me. It’s a vegetable that will be eaten with ice cream? And maybe some full cream? Weird – but in a good way! The best thing I learned about it though is if you mess up, “improve” or “adapt” the recipe I drooled over on Stovetop Revolution the way I did that pumpkin pie will also work as a whole week(days)’s worth of breakfast. daa daa daaaa.
Here’s what you’ll need: 250g of digestive biscuits, 75g of unsalted butter, 250g of pumpkin, steamed and pureed, 3 egg yolks, 60g Sugar (5-6 tablespoons), 250ml full cream, 30g brown sugar, 1 tsp ground nutmeg
First – turn your oven on to 150C. Then boil your pumpkin, with skin on.
We’re going to be making a biscuit base with the digestive biscuits + unsalted butter! It’s one of my favorite things and it’s incredibly easy. Shred all your digestive biscuits in a food processor or blender while your 75g of butter is being melted in the microwave. Then combine them. You want every single biscuit crumb to be wet and sticky so if it’s not feel free to melt more butter, add it into the mix.
Check your boiling pumpkin. If it’s soft take it out and place it on a chopping board. The skin should basically melt off at the touch of your knife. Then use whatever utensil you have to squash the life out of your pumpkin. It’s been pureed! Leave in a separate mixing bowl.
Butter your oven proof baking dish and transfer your biscuit base in. Make sure all your crumbs are sitting nicely together and everything is flat. When it looks like moist sand on the beach, place your biscuit base in the fridge for 30 minutes, or longer if you can wait it out.
In the pumpkin filled bowl combine the 3 egg yolks, 60g of sugar, 250ml of cream and blend, aka, all of your ingredients and blend them all together. Yes, it’s thick and tough to get though but keep blending. Pour the mix on top of your biscuit base, put it in the oven and set your timer for 90 minutes. Mine was done in about 50 minutes (or one episode of Girls), but every oven is different so check it at 50 minutes then every ten minutes after.
To make this a dessert you’d make a topping for the pie out of pumpkin seeds and butter. I couldn’t find pumpkin seeds anywhere so instead I served my pumpkin pie with banana and yogurt. Breakfast was served!
It all just goes to show that one crappy day can help make your week be that much better.