It’s Thanksgiving in America today! To celebrate with our state-side friends, try giving this recipe for pumpkin pie a go – a staple dessert at any Thanksgiving table.
- 750 pumpkin, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- 140g caster sugar
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
- Take a large saucepan and pop in the pumpkin. Cover with water and bring to boil, then clamp on a lid and simmer for around 15 minutes until tender. Drain and allow to cool.
- Heat your oven to 180°C / 160°C fan / Gas Mark 4. Roll out the pastry on a lightly floured surface, then use it to line a 22cm loose bottomed tart tin. Place in the fridge and chill for 15 minutes.
- Line the pastry case with baking paper and baking beans, and blind bake for 15 minutes. Remove from the oven and take out the beans and paper, then cook for a further 10 minutes. Remove from the oven and allow to cool slightly.
- Increase the oven temperature to 220°C / 200°C fan / Gas Mark 7. Push the pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and cinnamon. Mix in the eggs, butter and milk, then stir into the pumpkin puree.
- Pour into the tart case and cook for 10 minutes, then reduce the temperature to 180°C / 160°C fan / Gas Mark 4 and continue to bake for 35-40 minutes. Remove from the oven, leave to cool then release the pie from it’s tin. Dust with icing sugar and serve!
Lead image: jenifoto via Getty images.