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.

http://www.bbcgoodfood.com/recipes/7733/classic-pumpkin-pie-with-pecan-and-maple-cream

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

Method

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.