Pumpkin Pie Recipe & Happy Thanksgiving!

pumpkin-pie

Happy Thanksgiving to all the American bloggers and readers! I have to admit that apart from serving turkey for Thanksgiving dinner, I don’t know what else that is normally served during this occasion.

I have learnt that it is a great tradition in serving Pumpkin Pie on Thanksgiving Day. I have tried pumpkin but never in my life have I tried pumpkin tart before. It intrigues me. The only sweet stuff that I have eaten that uses pumpkin has to be my mom’s steamed pumpkin cake. Other than that, I am pretty much a novice.

pumpkin-pie_yummy

I love the look of pumpkins. There are so many different varieties that are available nowadays. This morning when I decided that I wanted to try making pumpkin pie, I went to the farmers’ market and got myself 2 different varieties. Ambercup pumpkin has to be the one that is seen almost everywhere, the striking orange colour skin with really bright orange flesh too. It is sweet and probably the one that suits most for desserts making. I also bought the Sweet Dumpling pumpkin, as I was really attracted by its look! It is small, a miniature pumpkin with its top pushed in. It has cream yellow flesh.

short-crust-pastry-ingredients

Pumpkin pie is really easy to make. I really love the pumpkin filling that has great depth of flavour of the pumpkin and the spices, a real treat! If you still don’t know what dessert to make for Thanksgiving dinner, I have to say that this pumpkin pie will be a brilliant idea!

Happy Thanksgiving Everyone!

thanksgiving_pumpkin_pie

 

Pumpkin Pie

Yield: Make one 23cm/9in pie

Ingredients:

Pate Brisee (Short Crust Pastry):
175g/1¼ cups plain flour
½ tsp salt
1 tbsp granulated sugar
113g/½ cup unsalted butter, cut into 2.5cm/1in pieces
30-60ml/⅛-¼ cup ice water

Pecan and Gingersnap Layer: (optional)
25g/¼ cup pecans, toasted and ground
25g/¼ cup gingersnap cookies, ground

Pumpkin Filling:
3 large eggs
2 cups/450g fresh pumpkin puree
120ml/½ cup double cream or heavy whipping cream
110g/½ cup light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
½ tsp salt

Method:

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water.

2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

3. Toast pecans in a 180°C/350°F oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling. Increase the oven temperature to 190°C/375°F and place rack in bottom third of the oven.

4. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). A knife inserted about 2.5cm/1in from side of pan will come out almost clean. Place the baked pie on a wire rack to cool. Serve at room temperature with whipped cream, if liked.