In Australia, the good old pumpkin pie isn’t a very popular dessert as it is in the United States, so most Aussies aren’t really that familiar with it. I must admit, pumpkin was never my favourite vegetable, I remember having to sit at the dinner table as a kid, in tears, until I had eaten all the pumpkin on my plate and I hated it!!! So the thought of pumpkin pie didn’t really excite me that much and I wasn’t in any hurry to try it.
Then one wonderful day my brother introduced his new girlfriend to the family and the first time we met her she turned up with a home-made apple pie. THAT apple pie was THE most delicious thing I’d ever eaten, and THAT girlfriend is now my sister-in-law and she is THE most amazing baker. One day she made us a pumpkin pie, I declined at first as I battled the childhood flashbacks, but peer pressure got the better of me and I reluctantly tasted it. Honestly, I totally blissed out on it, the spices, the creamy texture, the flaky pastry, it was absolutely delicious.
I asked her for her recipe, but she is one of these intuitive cooks and never measures anything, so I set about experimenting with various recipes and in the end I’ve come up with this one that works best for me. This recipe is so easy and works out every time. Taking time to sift everything to get a consistent colour with no lumps and taking time to puree the pumpkin so it is silky smooth is key to creating this pie so it is extra dreamy. So let’s get started! Here is a picture of it as it goes into the oven:
I hope you enjoyed my post and my Pumpkin Pie recipe. If you want to ask me any questions about it please comment below and I will help as best I can. Please share my recipe by clicking on the icons below 🙂
EAT – CELEBRATE – ENJOY!!