Last time we were in Florida the place was awash with tottering piles of golden pumpkins and it got me thinking on our return of using these wonderful vegetables.
Of course, everyone thinks first of that all American Pumpkin Pie. This is almost always cooked for Thanksgiving and the wonderful smells that pervade the house as the pie is cooking makes a wonderful welcome for family and friends as they arrive
Pumpkin Pie
INGREDIENTS
Pastry
3 ounces of soft whit fat (Trex for instance)
3 ounces of unsalted butter.
Yolk of one large egg
8 ounces of flour.
A little caster sugar
pinch of salt.
Very cold water to bind.
METHOD
Rub fats into flour until it is the texture of bread crumbs. Add salt and sugar. Stir in the cold water and egg yolk til you have a soft (but not sticky) dough. Wrap in cling film and put in the fridge while you prepare the filling.
Now a word about pumpkin puree; you can of course buy a perfectly good product in the shops. However, if it is the season then it is simply made at home.
Pre heat the oven to 180 centigrade
INGREDIENTS FOR FILLING
4 ounces of soft brown sugar
12 ounces of pumpkin puree
2 ounces of maple syrup
3 eggs (separate them first)
2 ounces of butter (unsalted is best)
4 fluid ounces of milk
Cinammon
Nutmeg
Ginger
Ground cloves
All Spice
Pinch of salt
Leaving egg whites to one side combine all other ingredients thoroughly ensuring that the spices are evenly distributed.
Next whip your egg whites til they are stiff but not to the dry stage. Very gently fold the whites into the pumpkin mix taking care not to knock the air out.
Line a pie dish with the rolled out pastry and carefully pour in the filling. Bake in your pre heated oven for some where around 50 minutes. Check your pie after three quarteres of an hour and if necessary give it another 5 or 10 minutes.
Pie should look set but not too firm
When it has cooled a little sieve over some icing sugar. If you have one of those pie templates that create a pattern then use that.
Serve warm or cold accompanied by whipped double cream, fromage frais, brandy butter, vanilla ice cream or my personal favourite a generous blob of soured cream
I have not put exact quantities for the spices since it is very much down to your personal preference; also if you do not like cloves; , for instance, leave it out. I would say start with around 2 teaspoons in all.
Of course, everyone thinks first of that all American Pumpkin Pie. This is almost always cooked for Thanksgiving and the wonderful smells that pervade the house as the pie is cooking makes a wonderful welcome for family and friends as they arrive
Pumpkin Pie
INGREDIENTS
Pastry
3 ounces of soft whit fat (Trex for instance)
3 ounces of unsalted butter.
Yolk of one large egg
8 ounces of flour.
A little caster sugar
pinch of salt.
Very cold water to bind.
METHOD
Rub fats into flour until it is the texture of bread crumbs. Add salt and sugar. Stir in the cold water and egg yolk til you have a soft (but not sticky) dough. Wrap in cling film and put in the fridge while you prepare the filling.
Now a word about pumpkin puree; you can of course buy a perfectly good product in the shops. However, if it is the season then it is simply made at home.
Pre heat the oven to 180 centigrade
INGREDIENTS FOR FILLING
4 ounces of soft brown sugar
12 ounces of pumpkin puree
2 ounces of maple syrup
3 eggs (separate them first)
2 ounces of butter (unsalted is best)
4 fluid ounces of milk
Cinammon
Nutmeg
Ginger
Ground cloves
All Spice
Pinch of salt
Leaving egg whites to one side combine all other ingredients thoroughly ensuring that the spices are evenly distributed.
Next whip your egg whites til they are stiff but not to the dry stage. Very gently fold the whites into the pumpkin mix taking care not to knock the air out.
Line a pie dish with the rolled out pastry and carefully pour in the filling. Bake in your pre heated oven for some where around 50 minutes. Check your pie after three quarteres of an hour and if necessary give it another 5 or 10 minutes.
Pie should look set but not too firm
When it has cooled a little sieve over some icing sugar. If you have one of those pie templates that create a pattern then use that.
Serve warm or cold accompanied by whipped double cream, fromage frais, brandy butter, vanilla ice cream or my personal favourite a generous blob of soured cream
I have not put exact quantities for the spices since it is very much down to your personal preference; also if you do not like cloves; , for instance, leave it out. I would say start with around 2 teaspoons in all.