As I’ve mentioned before, I had a lot of help while working on Love, Lies and Lemon Pies – not least when it came to testing the recipes. Many people tried them out before we went to print. And, in the case of the Pumpkin Pie recipe, I was fortunate enough to have the help of wonder-agent Gemma Cooper. And she even wrote a blog post about the experience!
I’m not a good cook, chef, baker, or any word that involves having skill in the kitchen (although I am a good eater). So keep this in mind when you imagine me being asked to test one of the recipes from Katy’s LOVE, LIES & LEMON PIES, and then blog about it.
*insert panic face*
I was worried I would have to make the recipe six times just to get a few good photos and would have to lie and tell you it tasted yummy even when it didn’t! Luckily though, Katy gave me an easy recipe to make – Pumpkin Pie. It’s about the only thing I’ve made before as I lived in the US for a few years and made it for Thanksgiving. And the other lucky thing is that Katy’s recipes in LL&LP are really easy to follow and this one has some cheats like a pre-bought pasty case and tinned pumpkin pie mix. If I can do this one, then anyone can!
- 400g tin of pumpkin puree
- 175g caster sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 3 eggs
- 300ml milk
- Pastry case
Preheat the oven to 190°C / fan 170°C / gas mark 5.
In a large bowl, stir together the pumpkin, sugar, spices and salt.
Add the eggs and beat lightly until combined.
Gradually add the milk, stirring as you go, until all mixed in.
Pour the filling into the pastry shell and bake for one hour, until a knife or skewer inserted into the centre comes out clean.
Thank you to all the staff at Stripes who tested the rest of the recipes. One was quite enough for this agent!