PUMPKIN PIE

” 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!

HAPPY BAKING!

Pumpkin pie

INGREDIENTS

Dough:
  • ready to use pie shell/ shortcrust
  • 1 teaspoon butter
Filling:
  • 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
Optional Garnish:
  • whipped cream as much as you desire 🙂

 

DIRECTIONS

  • 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.

ENJOY!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s