Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.

@nellyscupcakes

Happy Thanksgiving: Pumpkin Pie


Well since today is Thanksgiving for our American cousins I thought I would post my recent attempt at an American classic; Pumpkin Pie.
I have only ever had pumpkin pie once before and that was at University when one of my housemates wowed us all with it at Christmas one year. Ever since then I have been determined to try baking it myself but have never actually got around to it.

When I spied the recipe in Edd Kimber's new book I knew I had to give it a go...



Pumpkin Pie

For the pastry I followed Edd's recipe but I have to say I think I did something wrong as it didn't turn out as well as my pastry normally does. I think I might have over worked it and faffed with it too much.
In future I think I will follow my own recipe for pastry as I am most comfortable with it.

For the Filling;

  • 2 eggs, lightly beaten
  • 425g Tin of Pumpkin
  • 170g caster sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 250ml soured cream




  • I started by making the pastry, I wrapped it in clingfilm and refrigerated it for about 2 hours. There is no particular reason for this amount of time, but I always try to refrigerate it for 30 minutes minimum.

    I rolled it out on a lightly floured surface so it was big enough to fit the pie dish with about an inch seam allowance all the way around. (I don't know why I use the term seam allowance, it is probably my inner fashion student fighting to get out)

    I tried my best to follow Edd's instructions on crimping and folding down the edge, but mine turned out a little weird looking. Need more practice for sure!
    I blind baked the pastry for around 15 minutes, although looking at the finished pie I would of liked it a little browner.


    The finished pie was a beautiful texture and the spices made it the perfect autumnal dessert. However, the sour cream gave it a weird flavour. I think next time I might try it with double cream or evaporated milk instead.