Pumpkin Pie Recipe For Ostomates

Pumpkin Pie: A Great Autumn Recipe

With Halloween almost upon us, all the greengrocers, supermarkets, farm shops and markets have beautiful displays of rustic gourd, squash and bright orange pumpkins. So it is the time of year to dig out my old favourite family recipe - Pumpkin Pie - and bake pies to share with friends and family. I thought this year I would share the recipe with you too so here it is. It is really easy and fun and you can make a pumpkin lantern with the left over pumpkin skin. 

Pumpkin Pie is not only a great way to use up your Halloween pumpkins, it is also a traditional dish of the American Thanks Giving celebration (which is fast approaching). It is full of the lovely warming spicy flavours and aromas of Autumn and will brighten up any festive occasion. 

I will post a photograph of my pie once I have baked it. If you do have a go at making a pumpkin pie too, please send photos of your pies to: Editor@securicaremedical.co.uk

Pumpkin Pie Ingredients

• 6oz or 150g of short crust pastry
• ½ lb (8oz) or 200g steamed or boiled pumpkin, ensure all seeds are removed
• 2 oz or 50g Soft Brown Sugar
• One large pinch of ginger
• One large pinch of grated lemon rind
• One small pinch of ground nutmeg
• Small pinch of cinnamon
• 2 Eggs
• Pint or 125cc warm milk

Pumpkin Pie Method

1. Preheat the oven to 400F, 200C or Gas Mark 6.
2. Roll out the short crust pastry and place in a greased pie dish.
3. Remove skin and seeds and chop the pumpkin into one inch pieces and boil for about 20 minutes or until it is soft for mashing. I like to dig the pumpkin flesh out of the skin to leave the skin ready to make a Jack o’ lantern. Then mash (or you can puree in a blender) the pumpkin until it is smooth.
4. Separate the egg yolk from the white. Whisk the egg whites until they are fluffy.
5. In a separate, bowl mix together the egg yolks with the warm milk, brown sugar, ginger, lemon rind, nutmeg, cinnamon and pumpkin.
6. Next, carefully fold in the whipped egg whites.
7. Once it is evenly folded together pour the mixture into the pastry that you placed in the pie dish earlier.
8. Place in the oven to cook for 20 minutes at 400F, 200C or Gas Mark 6. Then turn the oven down to 350F, 175C or gas mark 5 and cook for a further 20 minutes.
9. Keep checking on the pie and if it appears to be getting too brown on top before it is ready to come out of the oven, place a piece of tin foil over it or a silver foil pie dish on top to stop the top burning.
10. It is ready to come out of the oven when the filling feels firm when poked with the end of a spoon. When getting it in and out of the oven please be sure to use the oven gloves to protect your hands and an apron to protect your clothes.

Happy Halloween from SecuriCare and enjoy your pumpkin pie!