As Thanksgiving is just days away, I wanted to share with you this super easy recipe for making an all-American favourite, Pumpkin Pie.
It is safe to say that the Pumpkin Pie could quite possibly be the most American thing you could make during the autumnal period.
The pumpkin itself has a long history, as it was first cultivated in America back in 5,500 B.C. Through century’s of development, the humble pie has later become the dish we know it as today and is the perfect accompaniment to every Thanksgiving feast.
For the Pastry
- – Store-bought short crust pastry case
- – 225g Plain Flour
- – 100g Soft Butter
- – Pinch Salt
For the Filling:
- – 1 can pumpkin pureé
- – 2 large eggs plus 1 yolk
- – 75g/3oz soft dark brown sugar
- – 1 tsp ground cinnamon
- – ½ tsp nutmeg
- – ½ tsp allspice
- – ½ tsp ground cloves
- – ½ tsp ground ginger
- – 275ml/10fl oz double cream
Pre-heat the oven to 200C/400F/Gas 6.
(If using a shop bought crust pastry case, skip this step) Combine pastry ingredients until it gathers into a dough. I found that my mix was slightly dry so I added a little bit of extra water as I was combining the mixture. Then, roll it out and use it to line a pie plate. I also found that it was easier to roughly roll out the pastry, then using (clean) hands, press the pastry into the pie plate, creating a more rustic look. Bake the pastry case blind for 20 minutes.
Lightly whisk the eggs and extra yolk in a large bowl.
Place the sugar, spices and the cream in a pan, bring to simmering point, whisking it consistently to avoid it boiling/burning. Then pour in the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case (I had too much mixture so over-filled my case) and bake for 35-40 minutes. You want the edges of the pastry to brown up whilst still having a soft centre.
Once cooked through, remove the pie from the oven. I prefer to serve my pie warm with a dollop of whipped cream. Equally it can be chilled and eaten within the week (if it lasts that long).I would love to know if you try out this recipe in time for Thanksgiving. Also, let me know in the comments below what you are thankful for this Thanksgiving.Stay Sweet,Alice