The last time I made pumpkin pie, I’m pretty sure was about ten years ago when I worked in Luigi Malones in Temple Bar, and my co-manager Kate who is from LA, gave me the recipe. Kate is also an amazing baker and cook and continues to shame me with the photos of her amazing family dinners on Facebook. By comparison, if I were to post photos of my family dinners (especially on Fridays), you would generally have nothing to ‘Ooh’ and ‘Ahh’ over other than how well placed the chips are in between the slices of batch bread.
Anyhoo, as it happens, Ass Monkey now informs me that he is a fan of the pumpkin pie (5 and a half years on? I’m pretty sure he makes this shit up) and so Jacob and I have made a valiant attempt on his behalf. I would like to note that I am not a fan of pumpkin pie, it is nowhere near sweet enough for me, but had no major argument against making it because it’s one of those recipes that I love – you chuck it all into one bowl. Amazeballs.
For the butter crust, I threw 2 x cups plain flour, a pinch of salt, 3 x sticks of butter and 1 x egg in together. When the dough formed, I popped it in the fridge for a few mins.
I always hit YouTube and All Recipes for baking ideas if I haven’t a bog what I’m doing (which is pretty frequently, let’s be honest!). I flick through until I find a recipe that I can manage and have all the ingredients for, and usually go with that. All Recipes was my source for the ‘Perfect Pumpkin Pie’ recipe this time too. Here’s what you need:
1 x can pumpkin (IF you’re mental, you can buy a fresh pumpkin, carve out the insides and then blend them down to use instead)
1 x can condensed milk
2 x eggs
1 teaspoon cinnamon, 1/2 teaspoon ginger, nutmeg and salt
Chuck them all in together and whisk away. Pour into the crust. Cook in a 225 degree pre-heated oven for 15 mins, then reduce heat to 180 degrees for a further 40 mins (or until you shtick a knife in there and it comes out clean).