This delicious Pumpkin Pie recipe is perfect for toddlers! It’s easy to make, full of nourishing ingredients, and even the pickiest eaters will enjoy it! Using the best seasonal pumpkins from the Australian local markets, this crunchy homemade tart is sure to become a hit at family dinner tables all across Australia. Find ingredients, detailed instructions, and helpful tips to make this perfect Pumpkin Pie for toddlers.
General Information
Servings: 8-10 Keywords: pumpkin, pie, quilt-making Calories: 219 Protein: 5.6g Carbs: 24.2g Fats: 11.5g Preparation Time: 10 minutes Cooking Time: 45 minutes
Ingredients
- 2 sheets of ready-made shortcrust pastry
- 500g pumpkin (peeled, cut up into cubes, and steamed)
- 2 medium size eggs
- 2 tablespoons vegetable oil
- 200g light condensed milk
- 4 tablespoons cornflour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
Directions
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Preheat the oven to 180°C.
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Grease a 24cm pie dish with vegetable oil.
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Unroll the first sheet of pastry and line the bottom of the pie dish with it, pressing it into the dish to make sure it lays flat.
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Cut off any overhang and poke holes in the pastry.
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Unroll the second sheet of pastry and use it to cover the top of the pie dish. Make sure the edges are sealed properly.
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In a blender, add the steamed pumpkin and blend until smooth.
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In a large bowl, add the eggs, oil, condensed milk, cornflour, cinnamon, and ground ginger and mix together until combined.
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Add the pumpkin puree to the mixture and give it a good stir.
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Pour the mixture into the pastry-lined dish.
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Put the pie dish on the lower rack of the preheated oven and bake for 45 minutes.
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To test whether the pie is cooked, insert a knife into the center of the pie. If it comes out clean, the pie is cooked.
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Allow the pie to cool before serving.
Optional: Put a quilt pattern on the top of the pie as your family friendly joke!
Recommended Sides
Vanilla ice cream or lightly sweetened whipped cream.
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