The Lazy Cook's Pumpkin Pie
Thanksgiving may have come and gone but I couldn’t miss the opportunity to try out America’s most famed Thanksgiving desert – The Pumpkin Pie. Armed with a uk friendly recipe, (albeit the American Pumpkin puree was from Amazon) and an already made pie crust, I completed my laziest recipe to date.
Ingredients
- For the pastry
-
- sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)
- For the filling
- 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
- 2 large eggs plus 1 yolk (use the white for another dish)
- 3 oz/75g soft dark brown sugar
- 1 tsp ground cinnamon
- ½ level teaspoon freshly grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 10 fl oz/275 ml double cream
Preparation method
- Pre-heat the oven to 180C/350F/Gas 4.
- Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
- Lightly whisk the eggs and extra yolk together in a large bowl.
Lightly whisk the eggs
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
Blend the spices on the stoveBlend the spice mix and eggs together
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Blend the pumpkin mix with the rest of the ingredients
- Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
Pumpkin pie ready for the oven
- Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.
The finished product
What I thought: ‘Though this recipe was quick and easy to make, its taste didn’t exactly get rave reviews from my taste testers. Overall it felt a little too savoury to be served as a desert and is not something I’ll be rushing to make in a hurry again.’
Happy Baking,
Love,
Miss Trays xxx
