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.
- 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
- 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.
- 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.
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- 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.
- 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.
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.’
Miss Trays xxx