Pumpkin Pie

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Next week is Canadian Thanksgiving, which rolls around earlier in Canada than our American counterparts. And although we’re in a different country, my Canadian friend and I have arranged a Thanksgiving feast to celebrate.

It’s at this annual event that pumpkin pie makes its debut, but it doesn’t stop one of my good friends from requesting it throughout the year despite me saying it’s “only Thanksgiving appropriate”. I’ve managed to stick to my guns, apart from the her birthday where she requested a pumpkin pie for her birthday cake – that’s how much she likes pumpkin pie.

Pumpkin pie isn’t popular in the UK and requires an acquired palette, I think. But with a smooth creamy filling, and the taste of caramalised pumpkin with earthy undertones, and warmth coming from the mix of spices, it’s difficult to not give this famed North American pie a chance.

There are many recipe variations of pumpkin pie, but the real trick comes from the evaporated milk – this gives it a certain creaminess that is lacking in most recipes.

PUMPKIN PIE

Serves 10-12. 

Part 1: The pastry

If you’re looking for a shortcut, you can easily pick up shortcrust pastry from most supermarkets.

95g Unsalted Butter

95g Sugar

A couple drops of vanilla

Salt to taste

Lemon juice to taste

65g Egg

200g Flour

  1. In a medium bowl, mix butter, sugar, vanilla, salt and lemon juice until fluffy.
  2. Add eggs in slowly, one at a time until fluffy and mixed well.
  3. Incorporate flour in until it is just mixed.
  4. Leave it in the fridge to chill for 30 minutes before rolling out.
  5. Roll out the pastry on a lightly floured surface until it’s 0.5cm thick and line a 9” pie tin, trimming off any excess dough. If you’re feeling fancy, decorate with pastry leaves.

 

Part 2: The filling

2 Eggs

398mL Pure pumpkin puree

250mL Packed brown sugar

5mL Ground cinnamon

2mL Ground nutmeg

1mL Ground ginger

Salt, pinch

175mL Evaporated milk

3tbsp Maple syrup

  1. Preheat the oven to 220℃/425℉.
  2. In a large bowl, mix the above ingredients until smooth.
  3. Pour the filling mixture into your already lined pie tin.
  4. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (180°C) for the remaining 30-35 minutes or until a knife inserted into the middle comes out clean.

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