” TRAVEL BROADENS THE MIND”
This recipe was inspired by one of my first overseas trips when I was nine years old. Our holiday destination was Florida – the sunshine state – I was lucky to spend many childhood vacations there with my parents. The first thing we always did when we arrived was to take a quick stop at the supermarket and got us some delicious pumpkin pie with super soft whipped cream – this was always our perfect start into a wonderful time in the states.
Pumpkin pie is the most popular dessert served on Thanksgiving – if you ever have the chance to be in the US during this time and get invited to a Thanksgiving dinner – no matter what else you’ve planned – take the time and join! This will be one of a lifetime memory!
- ready to use pie shell/ shortcrust
- 1 teaspoon butter
- 720g pumpkin puree (I used a 820g butternut squash.)
- 150g fine brown sugar
- 2 eggs beaten
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- a pinch of cardamon
- a pinch of salt
- a pinch of nutmeg
- 200g cream
- whipped cream as much as you desire 🙂
- If you have the chance start preparing the pumpkin puree a day in advance because it takes some time to cool. Cut the peeled pumpkin into small chunks and place them in a large pot covered with water and bring to a boil. Simmer for about 15 minutes until the pumpkin is tender. Drain and blend using a stick blender until you’ve a smooth puree – then let cool.
- Preheat oven to 180°C.
- Take out the ready to use pie shell/ shortcrust and roll out – let it rest at least for 10-15 minutes. Butter the pie pan and place the shell in – pinch and crimp the edges together to make a pretty pattern.
- Beat the eggs in a large bowl – mix in the sugar, salt and spices. Add puree and stir in the cream – beat together until everything is combined.
- Pour the filling into the uncooked pie shell and bake for 15 minutes on the lower part of the oven then reduce the temperature to 170°C and bake another 35 minutes until the filling has just set. Knife test: Insert a knife into the center, when it comes out clean – it’s ready.
- It’s recommended to serve the pie chilled – I prefer it at room temperature & a lot of soft whipped cream.