To celebrate Canadian Thanksgiving on Monday, we decided to make Pumpkin Pie. I have no idea where I got this recipe from as it’s in my write-in-recipe book. The ingredients below should make a pie that serves 8 people, but I guess it depends how greedy you’re feeling!
Sweet shortcrust pastry (enough to fill your pie dish)
450g pumpkin flesh (steamed and mashed/pureed)
2 large eggs + 1 extra yolk
75g soft dark brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cloves
275ml double cream
To prepare my pumpkin, my sous-chef (husband) peeled off the skin and scraped out the seeds. He then chopped the flesh into small chunks and steamed for about 20 minutes. After draining and allowing to cool, he mashed the flesh.
I made my sweet shortcrust pastry in advance, so all I needed to do was roll it out large enough to fit my pie dish, and blind bake in the oven at 180c for 10 minutes
Whilst my pastry was blind baking, I whisked the eggs and extra yolk together in a large bowl.
In a pan I placed the sugar, spices and cream, and brought the mixture to simmering point, whisking to combine.
I poured the cream and spice mix over the eggs and whisked lightly; then added the pumpkin puree and whisked again to mix.
I poured the filling into the pastry case and baked in the oven for 35-40 minutes. The pie will still feel wobbly in the centre, but it is done! I left mine on a wire rack to cool.
Enjoy with cream, creme fraiche, or on its own.