Sweet Pumpkin Pie…

Hello, I’m back! Having been back north in Edinburgh for the last couple of weeks, I’m back in the kitchen and back blogging. Now before I delve right into festive mode and bombard you with recipes for chocolate truffles, gingerbread men and mincemeat pies let’s limber up to begin with.

And what better way to stretch those tummy muscles and begin the countdown to Christmas Day than with a recipe for sweet pumpkin pie to mark Thanksgiving tomorrow – a favourite on the other side of the Atlantic. This is a winning dinner party dessert in our household over the winter period and is normally whisked up by the Chief Taster, with a little help from Delia and her superb pastry recipes, which can be found in the first of her How To Cook series – a staple on our bookshelf!

The seasonal spices create a warming and comforting aroma and taste, while the addition of pecans to the pastry dough adds a beautiful richness to the texture. Best served warm, this pumpkin pie is the perfect way to round up an evening and to get you ready for the feasting period ahead.

The Baking Bit…

{The Pastry}

1. Begin by placing 80g of pecan nuts on a baking tray and heat in the oven at 180C for 4 – 5 minutes. Remove from the oven and add into you food mixture, along with 350g of plain flour. Next add in 20g of icing sugar, 1 egg yolk as well as 150g of unsalted butter. Whiz all the ingredients together in the food mixture until you have a crumbly mixture. Add a few droplets of cold water to help soften the dough, but not too much as what you don’t want is wet sticky dough, which is difficult to work with.

2. Remove the dough from the mixer, roll into a ball shape, wrap in cling film and leave to chill in the fridge for about 60 minutes.

{The Pumpkin Filling}

1. Into a bowl pour 225ml of  light evaporated milk and a 425g  can of Libby’s pumpkin pack and fold together. Whisk in 2 eggs and 1 egg yolk and then fold in 80g of dark soft brown sugar. Finally add and stir in 1 tsp. of grounded cinnamon, 1/2 tsp. of grounded ginger and 1/2 tsp. of grounded cloves.

{To Build the Pie}

1. Begin by preheating the oven to 180C and grease your pie dish using a little butter. On a lightly floured surface roll out your pastry using a rolling pin into a circle. Transfer the pastry into the pie dish, ensuring there is excess pastry over the edges. Press it lightly and firmly all over the base and sides of the dish. Uisng a fork prick the base all over. Bake for 20- 25 minutes, until the pastry is crisp and golden.

2. Next add in the filling and bake the pie for a further 35 – 40 minutes. The filling should gently rise and it should retain a slight wobble in the middle.


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