American Spiced Pumpkin Pie
INTERNATIONAL CLASSIC DESSERTS
AMERICAN SPICED PUMPKIN PIE
Ingredients:
Serves 4-6
175 grams plain flour
Pinch of salt
75 grams unsalted butter
1-tablespoon caster sugar
450 grams peeled fresh pumpkin, cubed
115 grams soft light brown sugar
¼ teaspoon salt
¼ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs lightly beaten
½ cup double cream
Whipped cream, to serve
Procedure:
1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
2. Stir in the suger, add about 30 to 45 ml of water, and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for one hour.
3. Preheat the oven to 200ºC or 400ºF or Gas 6 with a baking sheet inside. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
4. Roll out the pastry quite thinly and use to line a 24cm of 9-½ inch (measured across the top) x 2.5cm or 1 inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
5. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each. Brush the edge of the pastry with water and tick the leaves all around the edge. Chill.
6. In a large bowl, mix the pumpkin puree, sugar, salt, spices, eggs and cream and our into the prepared pastry case. Smooth the top with a knife.
7. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180ºC or 350ºF or Gas 4 and cook for a further 30 minutes, or until the filling is set and the pastry is golden. Serve the pie with a generous dollop of whipped cream.
AMERICAN SPICED PUMPKIN PIE
Ingredients:
Serves 4-6
175 grams plain flour
Pinch of salt
75 grams unsalted butter
1-tablespoon caster sugar
450 grams peeled fresh pumpkin, cubed
115 grams soft light brown sugar
¼ teaspoon salt
¼ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs lightly beaten
½ cup double cream
Whipped cream, to serve
Procedure:
1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
2. Stir in the suger, add about 30 to 45 ml of water, and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for one hour.
3. Preheat the oven to 200ºC or 400ºF or Gas 6 with a baking sheet inside. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
4. Roll out the pastry quite thinly and use to line a 24cm of 9-½ inch (measured across the top) x 2.5cm or 1 inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
5. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each. Brush the edge of the pastry with water and tick the leaves all around the edge. Chill.
6. In a large bowl, mix the pumpkin puree, sugar, salt, spices, eggs and cream and our into the prepared pastry case. Smooth the top with a knife.
7. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180ºC or 350ºF or Gas 4 and cook for a further 30 minutes, or until the filling is set and the pastry is golden. Serve the pie with a generous dollop of whipped cream.
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