Pumpkin Pie

Posted 26 November 2010 by

Happy Thanksgiving! It’s Thanksgiving (well, yesterday!), the day when we all give thanks for… well, er… getting rid of those pesky pilgrims? Just kidding! Ok, so it’s not Thanksgiving round here, but there’s an American in this house, and there’s also a pumpkin, so it must be time for pumpkin pie.

I used a recipe from The Guardian (nope not American at all!). The article’s quite in-depth and touches on the suspicion of British people for “vegetal” puddings. It’s true. Just about everyone I’ve mentioned pumpkin pie to has responded along the lines of “erm… really?” But, my first foray into pumpkin pie eating last year was (quite surprisingly) delicious. Not quite as lovely as that other Thanksgiving favourite, pecan pie, but delicious none-the-less.

The only change I made was to use nutmeg instead of ground cloves, as they had run out. Here are my ingredients:

  • 1 pumpkin
  • 145 g maple syrup (worked out to be about 100 ml)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2 eggs, beaten
  • 150 ml evaporated milk

For the pastry:

  • 170 g plain flour
  • pinch of salt
  • 100g unsalted butter
  • 2 tbsp caster sugar
  • 1 egg yolk

I made the pastry first. I mixed sieved flour and salt, and grated the butter into it. I’ve never grated butter in my life, but it worked. (Think it just needs to be nice and cold to work).

Yep, that’s grated butter

I rubbed it in until the mixture was like breadcrumbs, and then stirred the sugar in. I added some cold water to the egg yolk and mixed that in with a knife (it’s important not to handle the dough too much). I had to add a little more water to help it all come together as a dough. I rolled it out and lined a pie dish with the dough, and chilled it for 1.2 hour.

Meanwhile, I took the cut up pieces of pumpkin and put them skin-side-down in a roasting tin, with some water. Pumpkin seeds were disposed of, but you could toast them and eat them. I cooked the pumpkin for about half an hour until it was soft and left to cool. I removed the skins and blitzed the pumpkin in a food processor until puréed. Looked a bit like baby food. I put it into a sieve to drain for about an hour.

I added the maple syrup and spices to the pumpkin. The Guardian recipe called for rum, but as I was making this for a non-drinker, I abstained. I added the eggs and evaporated milk. Apparently you’re supposed to add the milk until “you have a thick, creamy consistency”, but I already had that; the milk just made it runny. Ah well.

I blind baked the dough for about 15 minutes. This is not traditional, but according to The guardian stops it getting mushy.

Ready to cook

When it had coloured a little, a poured in the pumpkin mixture and cooked it at 180°C for 30-40 minutes until it looked set. And there was no wobble.

No wobble.

And there you have it. Sweet, spicy and Thanksgiving-y. The folks seemed to like it.

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