So it’s Thanksgiving in a couple of days, and despite the fact that we don’t celebrate it in the UK, I’ve always loved the food associated with this holiday; sweet potato, marshmallows, pumpkin pie, roast dinners… what’s not to like?!
I used to live in Canada and the one and only time I’ve ever eaten pumpkin pie was out there as a child. I hadn’t had it in over 15 years before making it for this blog post, but have always remembered the texture, the gorgeous wet nutmeg mixture, everything melting in my mouth. I was so curious to see whether I was remembering it right that as soon as the pie came out of the oven I had to cut a slice and try it- god, it’s like nostalgia in my mouth!
- 1 pack of shortcrust pastry
- 1 small pumpkin (yielding roughly 650-700g of flesh)
- 2 eggs
- 175g light muscovado sugar
- 1 can condensed milk
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg
- De-seed and remove the stringy parts of the pumpkin, then cut the flesh. You should have between 650-700g of flesh for this recipe- I had precisely 679g. Don’t worry about exact numbers as it will change during the whole process anyway!
- Boil the pumpkin in a large pan for 25-30 minutes until soft and darker yellow in colour. Drain the pumpkin of water and then mash. Don’t stress about getting it into a fine puree as the next step will fix any lumps!
- Pre-heat the oven to 200 degrees C, and prepare a relatively shallow pie dish with the shortcrust pastry, cutting off any excess around the edges. Set aside and keep the excess pastry.
- Next, mix the pumpkin with the rest of the ingredients in an electric kitchen mixer until everything is fully incorporated, but be careful that it doesn’t splash everywhere- keep the machine on medium to low.
- Bake in the centre of the oven for around 30 minutes, or until a knife/cake tester comes out clear from the middle.
*TIP: I made these little stars as a cute decoration by cutting them out with a tiny cookie cutter from the excess pastry. Once the pie had been in the oven for 20 minutes and the top was almost set, I added the stars and put it back in the oven for the last 10 minutes. It’s not traditional to add these decorations but I couldn’t let the pastry go to waste and it looks so pretty now! You could add leaves or anything you fancy to give your pie a personal touch 🙂
Pumpkin pie is delicious with squirty cream or my favourite- double cream. The base of the pastry will go quite soggy because of the high liquid content of the pie and also the additional cream, but it’s so much yummier this way!
Lots of Love,