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Sunday, 23 October 2016

Pumpkin Pie With A Twist!

Sunday rolled around, my favourite day of the week! Normally, Clark and I will spend the morning musing over what we want to do that day (of course, our plans are revolved around food!) We normally choose a cosy pub for lunch, or flick through cookbooks in bed. Today, we decided to make something super festive!

If you have seen my Instagram lately, you will know how much I adore this time of year and all the festivities that come along with it! Now Halloween is in full swing; costumes are bought, Jack-o-lanterns carved and Halloween bunting is up. (Yes, I have Halloween bunting!) It's time to enjoy some festive baking too!
I made my first ever pumpkin pie last year and it was DELICIOUS! Rich with flavour, sweet with nutmeg and a good helping of cinnamon - what's not to love? Only this year I wanted to make a pumpkin pie with a twist! Only a ROASTED marshmallow twist! *Drools*

Ok, so let's get started!
You will need:
750g pumpkin (peeled, deseeded and cut into chunks)
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
1/2 tsp salt
1/2 tsp grated nutmeg
1 tsp cinnamon
2 eggs
25g melted butter
175ml milk
600g marshmallows
Firstly, throw your pumpkin into a large saucepan, cover with water and bring to boil. Next, simmer for 15 minutes, or until tender. Drain, then cool.
Now heat your oven to 180C and prepare your pastry. Chill the pastry for 15 mins before lining a large serving dish. Ideally, cover with baking parchment and baking beans (I used tin foil and flour). Cook your pastry for 10-15 mins until the base is pale, golden and biscuity.
Return to your pumpkin and whizz it up in a blender, then push through a sieve to create a purée.
In a separate bowl, combine the sugar, salt, nutmeg and cinnamon. Mix in the eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
Pour your mixture into your tart shell (don't over fill if you are wanting to add roasted marshmallows on top) and bake for 35-40 mins, or until the filling has set.
For the topping, add water to a pan along with your marshmallows. On a low heat, melt the marshmallows to a runny mixture.
Pour the melted marshmallows on top of your pie and roast under the grill for around 2 minutes, depending on how dark you like your roasted marshmallows. If like me, you don't want your pie to look too perfect, simply tease with a fork to create small peaks then return to the grill for a further 30 seconds or so.
And there you have it - rich, smooth, thick and spiced pumpkin pie with gooey yet crispy roasted marshmallows on top! I highly recommend serving this pie warm while the roasted marshmallow is lovely and gooey (although it still tastes just as good when it has cooled and set!)
I hope you enjoy creating this recipe for yourself. I would love to see your pictures of my pumpkin pie recipe, so remember to tag me in your pictures on Instagram using @thehungrylittlelady.

Thank you for reading.
Much love, THLL x

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