01 November 2010

American Cuisine : Pumpkin Pie (Repost from 05 November 2009)

One of the great things I love about the fall season (North American term for autumn) is the food! One of my favorite desserts this time of year is the classic all-American pumpkin pie. This dessert can be traditionally served for Thanksgiving and Christmas.


Classic Pumpkin Pie with Pecan & Maple Cream

550g piece pumpkin , peeled and cut into chunks
500g pack shortcrust pastry (la pâte brisée)
175g light muscovado sugar (la vergeoise)
2 eggs
142ml pot double cream (la crème fraîche épaisse)
1 tsp cinnamon
1 tsp allspice (le piment de Jamaïque)
1 tsp ground ginger
small grating of nutmeg


For the Pecan & Maple Cream
142ml tub double cream
5 tbsp maple syrup
25g pecans , finely chopped


  • Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
  • On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
  • Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
  • Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
  • No comments:

    Post a Comment

    Leave your comments or questions!!!