We do things in twos round here and birthdays are no exception. Two birthdays to celebrate this weekend. Baby sister is working which means it is down to the the remaining two sisters to design and make the birthday eats.
I scored the sweets
Given the abundance of pumpkin here it was bound to involve pumpkin to some degree. Having been introduced to pumpkin pie by a housemate some years back I thought I just might give my own a try.

The pastry was store bought, I know cheat alert! Being my first time baking pastry blind I wasn’t brave enough to go wild and make that too. The filling was super easy, and now know just how easy I’ll try my own crust next time. Yes, I am fairly sure there will be a next time.
I partnered the pie with two side dishes – vanilla cream and licorice ice cream.

Pumpkin Pie (2 pies)
350g (2 sheets) sweet short pastry
2 cups cooked pumpkin purée (650grams)
3 eggs
1 1/2 cups cream
3/4 cup dark muscovado sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/4 cup pecans to decorate
- Preheat oven to 200C. Line a 24cm flan pan with pastry and bake blind for 10 minutes, remove weights and cook for a further 3 to 5 minutes until pastry is a pale golden colour. Reduce heat to 170C
- Place pumpkin, eggs, cream, sugar, cinnamon and ginger, allspice in a bowl and beat until smooth.
- Pour filling into pastry case, decorate with pecans and bake for 25 minutes or until filling is just set. Allow to cool before slicing.
- dust with icing sugar to serve
Our mother likes to bake and is one of those talents souls that can mix a bit of that with a bit of this and come up with a plate of happiness. My recent favorite was her black boy peach upside down cake – not too sweet and oh so pretty in colour.
I racked my brain for days about what flavour cake I hadn’t seen her bake for us. Then I got an email with a picture of a rainbow cake. BINGO. Rainbow cake it is….

This is a recipe that needs time, lots of it AND patience, lots of it AND a supermarket near by for when your white chocolate ganache doesn’t thicken and you need more ingredient ASAP. I had a few issues with a purple cake that just didn’t want to cook but it was a fun process and to see the birthday girl’s happy face made my day. The icing is tried and trusted butter cream.
Dear white chocolate ganache we shall meet again….you shall not defeat me! What happened to the runny ganache…..? I put it in a jug and called it white chocolate sauce, happy days
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