Bye bye Miss American Pie.....or something like that!

If you don't like pumpkins it's probably best to steer clear of my blog and/or house for the next few weeks as I am currently obsessed! The mini pumpkin cupcakes were a huge hit so I then decided that a pie was on the cards. One of my co workers has an allotment and often gifts me delicious fresh vegetables, a huge pumpkin was the most recent thing I received and in return I promised a pumpkin pie!

For the pastry case you will need;

250g plain flour
120g butter
100g icing sugar
Pinch of salt
2 egg yolks
2tbsp milk

Cream the sugar, butter & salt together.
Rub in the flour and egg yolk until it looks like breadcrumbs. I always use a fork at this stage.
Add in the milk gradually to form a dough.
Place dough on a piece of clingfilm and roll into a sausage shape.
Chill for at least one hour.
Once chilled cut the pastry into thin slivers and line your tart tin, press together gently to join the edges.
Bake blind for 15 minutes in a 180 degree heated oven or until golden at the edges.
Allow to cool.

Pumpkin pie filling;

450g pumpkin flesh (either fresh or canned. If using fresh, first steam & mash)
170g caster sugar
2 eggs
1/2 tsp salt
3tsp pumpkin spice, recipe here http://paulaskitchentable.blogspot.ie/2012/10/spiced-pumpkin-cupcakes.html
280ml evaporated milk

Place all of the ingredients in a bowl and stir until completely combined.
Pour into the cooled pastry shell and bake in a preheated 180 degree oven until set, approximately 40 minutes.
Allow to cool in the tin on a wire rack.

Feel free to eat it as it is at this point but I love a bit of decoration!

To decorate:

50g mini white marshmallows
50g dark chocolate, grated
6tbsp dulce de leche
A sprinkle of fleur de sel or any sea salt

Place the marshmallows around the edge of the pie.
Sprinkle the dark chocolate over the pumpkin filling.
Spread the caramel over the centre and spread out.
A sprinkling of salt completes the pie.
Delicious and a great mix of flavours!

So whats next on my pumpkin hitlist? Stay tuned!