This week Sinead and I decided to bake something from Tanya Bakes! We are loving the autumn we’re having here in England so we had our hearts set on baking a pumpkin pie.
170g plain flour
55g vegetable fat
A tin of pumpkin puree
200ml double cream
100g golden caster sugar
2 teaspoons of cinnamon
2 teaspoons of ginger
After a long search, we discovered pumpkin puree isn’t available in our city so we had to make our own from scratch. As it turns out this was the easiest part of the baking process.
If you’re like us and don’t have access to canned pumpkin, these instructions are perfect.
Making the pastry turned out to be really stressful. We had to keep adding water to keep it together. The instructions also didn’t make enough pastry for our tart tin. After what felt like hours of trying to make it fit, we ended up making a lot more.
Once we had enough pastry we rolled it out, popped it in the tin and filled it with my brand new baking beads which was a very exciting moment.
After 20 minutes, the case was cooked and we made the filling. The pumpkin, cinnamon, and ginger made it smell so delicious. We then put the pie back in the oven and basically watched it cook like, “is it okay?” “is it working?” have we completely wasted our time?”. But the pie looked like all the photos on Google Images and the whole kitchen smelled like autumn!
After all the stress of pastry and puree, the pie was worth the wait. It smelt and tasted beautiful.
I enjoyed our baking adventure but next time I think I will just make gingerbread men.