Pumpkin Pie

5.0/5 rating (1 votes)
  • Ready in: 1.30
  • Serves: 6
  • Complexity: easy
  • Origin: Deserts
Pumpkin Pie

In the spirit of Thanksgiving here is the classic pumpkin pie. I love being with my family and giving thanks. I really like that it is probably the only holiday in America that isn’t commercial. It’s fantastic that it hasn’t been taken over that way, you know? It’s really important that that doesn’t happen. Giving thanks, it’s awesome.

This dish is a real favourite with our American guests in residential rehabilitation as it is a little reminder of home and is equally enjoyed by the other nationalities. Guests at Los Olivos often find it hard to be away from family and friends at this time of year, with Christmas fast approaching, however if the hard work is put in now next year should be a very special celebration.

Ingredients

  • • A Packet of short crust pastry
  • • A handful of pecan nuts, crushed
  • • 1lb of uncooked pumpkin flesh
  • • 2 large eggs plus 1 yolk
  • • 3oz soft brown sugar
  • • 1tsp cinnamon
  • • Half teaspoon of nutmeg, (fresh is best)
  • • Half a teaspoon of allspice and ground cloves and ground ginger
  • • Half a pint of double cream

Directions

    Pre-heat the oven to 180C/350F/Gas 4 before rolling out the pastry and putting it a 9 inch pie dish, press the crushed pecans into the bottom, (don’t break the pastry though).

  1. Cook the pumpkin then place in a coarse sieve and press lightly to extract any excess water and make it like a puree. Then lightly whisk the eggs and extra yolk together in a large bowl.

  2. Place the sugar, spices and the cream in a pan and bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

  3. Add the pumpkin, still whisking to combine everything thoroughly.

  4. 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.

  5. Remove the pie from the oven and place the tin on a wire cooling rack.

    Serve chilled with some chilled crème fraïche or ice cream is nice too.

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