Pumpkin Pie

Pumpkin Pie!  Just the sound of the words makes me think of America, spices, Thanksgiving and Halloween; frosty mornings and glowing log fires; family celebrations.  At first it seemed a strange concept to put a vegetable in a pie without a lid and call it a dessert, but then I thought of carrot cake, or courgette and lime cake, so maybe it’s not so strange.  Maybe I just don’t get out enough.

Anyhow, I’ve never eaten pumpkin pie before but I’ve always wanted to try it.  So I was wandering around the shops the other day and, for the first time, I found canned pumpkin.  Being unsure how much I needed for a pie, I bought a few cans, some spices and a few other ingredients and brought it all home.  Closer reading of the instructions revealed that one can is sufficient for one large pie, so, with a cupboard full of it, I think I’ll be trying other versions of the pie soon!  But for this week, here is the recipe for what I believe to be a standard pumpkin pie.

9oz shortcrust pastry

2 eggs, lightly beaten

1 can pumpkin puree

6oz granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ pint evaporated milk

 

Pre-heat oven to 220C, 425F, Gas 7.

Roll out pastry and line a 9 inch deep flan tin.  Chill.  Bake blind for 10-15 minutes.

Reduce oven to 180C, 350F, Gas 4.

Combine filling ingredients and pour into pastry case.  Bake for 40-50 minutes or until a knife inserted near the centre comes out clean.  Allow to cool.

 

Simplicity itself.  I didn’t bake the case blind, but just went right ahead and poured all the ingredients in before baking.  I used a 12 inch flan tin, and the filling was just the right amount, so my tin must be more shallow than most.  It took an hour to bake.

Zazzy, one of my favourite internet friends who has a fabulous-sounding pumpkin  and chocolate chip cookie recipe and who knows way more about pumpkin pie than I do, recommended a spoonful of freshly whipped cream to go with the pie, and I have to say it was absolutely delicious.

Next week, I’m going to try Pumpkin and Mascarpone.

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4 Responses to Pumpkin Pie

  1. This looks and sounds lovely! I have never tried Pumpkin Pie but always wistfully think I would like too. Now I have a recipe to follow :-)

  2. Lisa says:

    Hooray, you are back. :-)

    I made pumpkin pie once and it was utterly revolting. But that probably says more about my cooking than anything else…