Hi everyone! I actually started this post on Friday but then something came up and then something else came up and before I knew it, it was too late to bake anything. So here I am giving it another go. I guess I better get to it!
I have had this specific type of post idea for a while and I’ve decided that today is the day that I’m going to go for it. I’m going to (attempt to) bake a pumpkin pie (it went from egg custard tart to cinnamon rolls to pumpkin pie) and post live updates here after every step. If you just want to see the end result, check back in a couple of hours to see how it turned out!
I’m following the LIBBY’S® FAMOUS PUMPKIN PIE recipe for my pie and I’ve already set my oven to gas mark 7 to preheat it and prepared my ingredients… I think.
- Shortcrust pastry
- Pumpkin puree
- Evaporated milk
- 2 eggs
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- Oh, salt! I’ve got salt too now. Here goes… I’ll see you in a few minutes!
Step 1 14:29 – I’m about to start mixing my spices together in a small bowl. And just realised I didn’t measure out my sugar yet. Rookie mistake! Also, the eggs escaped when I moved the spoon with ground ginger in it, making me throw some of the ginger all over the place whilst saving the eggs.
Step 2 14:34 – I’m now beating the eggs and discovered that the recipe called for large eggs and mine are tiny so added one more small egg. No idea if this is going to work. In any case I’ve also added the sugar + spice mix and pumpkin puree. All ready to get mixing!
Step 3 14:40 – I’ve mixed the pumpkin and spices all together, time to add the evaporated milk. I don’t think it’s ever going to set, it’s so liquid! Ok, adding the milk thing gradually is going to take me forever so I’ll just update you now.
Step 4 14:46 – I’m still gradually adding the milk… I have a feeling I’m taking it too literally.
Step 5 14:49 – I finished adding the milk! It now looks like very thin soup. Time to try and find a baking tin thing. Do you reckon this will do? I know it’s a bit shallow but at least it’s leak proof!
Step 6 14:56 – Time to see what this ready rolled shortcrust pastry thing is! Well, it’s a rectangle to begin with… Uhmm. What do I do now? Eeshk! Ok, I can make this work… Do I have to grease the tin? What is it anyway? It’s not called a tin if it’s ceramic, is it? So confusing. And so not the time to be thinking about it.
Step 7 15:02 – Ok, this does NOT look great. But at least it fills the thing. I’ll try to smooth it out a little… Well, it’s still not looking great. Oh well. Time to pour the filling in!
Step 8 15:10 – Here goes! Wish me luck! Right, it’s still super liquid and I doubt it’s ever going to set. But as far as raw pies go, I reckon it looks almost alright. If you ignore the edges… Popping it in the oven now for 15 minutes! So I’ll update you again around 15:30.
Step 9 15:30 – The pie has been in the oven on high temperature for 15 minutes so it’s time to turn the heat down to gas mark 4. Now it needs to bake for 40 to 50 minutes. Perfect time to have a cup of tea and read a little, I think. I shall let you know how it went in about 45-60 minutes! 🙂
Step 10 16:19 – It’s out of the oven and I must say I’m pretty impressed that it actually set! The edges look a bit monstrous in places and it split, but overall I’d say it looks alright. I’ll update you later to let you know how it tasted!
Step 11 18:13 – Oh so good! So lovely and creamy and… pumpkiny. It may not look the neatest, but it sure tastes nice. So overall I’d say this was a success! (Husband just said: ‘If you want a review for your blog – IT WAS THE BEST PIE EVEEEER!’)
Not going to lie – my laptop did get a bit of pumpkin on it as I was desperately trying to bake whilst blogging, but I quite enjoyed it. Not knowing how it would turn out when I started the post. Squeezing in pictures between each step and then uploading said pictures and getting them on the blog. That was the most difficult part, I think. Trying to format it so it would still look neat(ish) whilst frantically trying to follow the recipe and not miss anything. I’d say preparation is the key. I’ll try that next time haha!
Thanks for staying with me throughout this little experiment and I hope you enjoyed it.