Sunday, 16 October 2011

Happy Thanksgiving and a pumpkin pie

Thanks Giving is not a public holiday here in Britain but I used to celebrate it in Canada and I like the idea of celebrating harvest and the end of the season. Pumpkin pie is probably not only my favourite and I have given this classic a new appearance this year. From leftovers of my pastry I cut some leaves which I egg washed and added as decoration on top of the pie.


sweet pastry base
500g pumpkin, peeled and cubed
2 tbs rum
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
125ml single cream
1 egg
100g sugar
pinch of salt

Preheat the oven to 180°C. Peel and cube the pumpkin and place on a baking tray. Cover with foil and leave in the oven for 40 minutes. Set aside to cool slightly. Blind bake the sweet pastry and prepare the filling by processing the pumpkin and the spices. Add the egg, sugar and cream and pour into the baked pastry shell. Cut leaves from the remaining sweet pastry. To egg wash mix one egg yolk with a dash of water and a pinch of salt and brush on the rim of the pastry and the leaves. Bake for about an hour at 170°C until set. Rotate the cake after half an hour so it bakes evenly.

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