Plot-to-Plate

Authentic American Pumpkin Pie

IMG_0719Autumn (the fall), the end of the growing season, harvest festivals, Haloween and US Thanksgiving all blend to give the “Pumpkin Season”. Pies are traditionally made from “Pie Pumpkins” which measure about 150mm (6″) in diameter and are not the Pumpkins that are used for Halloween lanterns. So use up some of your smaller Pumpkins for this authentic recipe.

Pumpkins are a native plant to North America and were exported to France and from there to Tudor England. Originally hollowed out Pumpkins were filled with fruit and spices and put into a fire to cook and the contents eaten directly from the shell or scraped out onto a bowl.

Many recipes use pulped and canned Pumpkin but this recipe uses the fruit itself.


Ingredients – (Serves 16 portions)

For the filling:-

  • 500g pumpkin, cooked and pureed.
  • 1 can, 410g tin evaporated milk.
  • 2 eggs, beaten.
  • 175g dark brown soft sugar.
  • 1/2 teaspoon ground cinnamon.
  • 1/2 teaspoon ground ginger.
  • 1/2 teaspoon ground nutmeg.
  • 1/2 teaspoon salt.

For the pastry:-

  • 350g plain flour.
  • 1 teaspoon salt.
  • 200g butter.
  • 125ml cold water.

Method –

Preparation time: 30 minutes – Cooking time 1hour 10 minutes.

  1. Preheat oven to 200C / Gas Mark 6.
  2. Halve the washed pumpkin and scoop out the seeds and stringy portions. Cut pumpkin into chunks. In a saucepan over medium heat, cover the pumpkin with water and bring to the boil. Reduce the heat to low, cover and simmer for 30 minutes or until tender. Drain well, cool and remove the peel.
  3. Return the pumpkin to the saucepan and mash with potatoes masher, use 500 g for this recipe and set aside the remainder.
  4. Prepare the pastry by mixing together the flour and salt. Rub butter into the flour and add 1 tablespoon of the cold water to the mixture at a time, mix and repeat until the pastry is moist enough to hold together.
  5. With lightly floured hands, shape the pastry into a ball. On a lightly floured surface roll the pastry to a 3mm thickness. Transfer to a 20 cm to 23 cm pie dish, gently pressing the pastry  into the bottom. Cut off any excess pastry hanging over the edge of the pie dish and pinch the pastry securely around the lip of the dish.
  6. In a large bowl, beat the pumpkin paste with the evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt using a hand mixer.Mix well. Pour into the prepared pie dish. Bake for 40 minutes or until a knife inserted into the centre comes out clean.

Serve when cold with whipped cream, dusted with cinnamon.


Source: Wikipedia & allrecipies.

 

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