THANKSGIVING How to Make Pumpkin Pie
Fri 22nd, Nov, 2013
Good morning from the lucky country and today we are talking Thanksgiving…I love the premise of this holiday, though for sure I’m a novice, I love the idea of celebrating gratitude and giving thanks has been huge since we made the big leap of faith to move to the other side of the world, so today here with a recipe for pumpkin pie, really more a How to Make Pumpkin Pie from scratch.
Handing you over to the lovely Catherine at The Spring Blog with her mum’s pumkin pie recipe, how cool is that?
Hello Beach Cottage Ladies! I’m back today and I’ve brought more pumpkins with me!
In honour of American Thanksgiving (it’s coming up on November 25th though we Canadians had ours earlier in October) I thought the sweetest way to show my appreciation to Sarah and all you lovely readers for welcoming me into your Beach Cottage community would be to share something very special and close to my heart. So in the spirit of celebrating family, friends, gratitude, and really good food, I’m so excited to pass on to you my mom’s recipe for the perfect pumpkin pie with maple whipped cream.
This post is all about how to make pumpkin pie entirely from scratch… And now I have to be honest and tell you that this isn’t exactly how we make it at home. I’ve had to tweak the recipe a little since moving to Australia because (a) I don’t think Aussie supermarket ready-roll pastry is as nice as the Tenderflake we get back home, and (b) here the tinned pumpkin we’d use costs its weight in gold. But the bit of extra work it takes without our usual shortcuts is still well worth the effort. And seeing as I’ve never met anyone who doesn’t like this pumpkin pie in particular, I hope you’ll give my family recipe a go whether it’s one of your festive traditions or not.
How to Make A Pumpkin Pie Entirely From Scratch
1. Stew The Pumpkin
Peel and dice half a jarendale pumpkin (the deepest orange one you can find).
Microwave the pumpkin pieces in a large covered bowl for 20 minutes.
Tip cooked pumpkin into a large metal mesh sieve or wrap in cheesecloth, mash it down to release excess water.
Leave to cool and drain further in the fridge.
2. Make The Pastry
a pinch of salt
100g cold butter
2tbs iced water
First make sure all ingregients and mixing bowls are chilled.
In a food processor pulse 200g flour, a pinch of salt, and 100g cold butter until the mixture resembles the texture of fine breadcrumbs.
Tip the mixture into a chilled bowl, make a well in the centre and add about 2tbs ice water. Stir first with a knife then use your fingers to bring the pastry together into a solid ball.
Wrap the pastry tightly in cling flim and leave it to relax in the fridge for at least 30 minutes before rolling out on a well floured board.
3. Assemble The filling
1 1/2 cup cooled pumpkin mash
1/2 cup brown sugar
1 cup milk
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp salt
In a food processor or with a wooden spoon, beat all the ingredients together until smooth. It’ll be really runny, but that’s just right.
4. Assemble and Bake The Pie
Pre-heat the oven to 230C (450F).
Roll out the pastry, place in the dish and flute the edges with your fingers like this.
Pour in the filling and place in the oven for 20 minutes
Turn the oven down to 180C (350F) and bake for another 25 minutes.
Take the pie out of the oven and let it cool to room temperature.
5. Whip The Maple Cream
Pour a small container of whipping cream and 2tbs maple syrup into a chilled bowl. Wisk until soft peaks form.
Serve with the pie once it’s cooled to room temperature.
I hope you enjoyed this…I’d love to have a go at this, ummm you already know my ahem pastry making skills but I am going to crank up that blue contraption on my counter and give it a whirl
That’s it from us, thanks ladies, over and out from Thanksgiving Down Under
p.s. Love Your Christmas Home Day 8 coming up, get ready to get this festive season pretty….if you missed any days go here for links to all of the missions so far xoxo