I have a brand new favourite when it comes to autumnal dessert and it’s an American classic, pumpkin pie. You can forget apple pie, pecan pie and even Mississippi mud pie my new love is pumpkin. Actually scratch that I don’t think I could choose a favourite, how about we just say I love pie! Now first off I must say this recipe isn’t groundbreaking, it doesn’t use any weird ingredients. In fact the recipe comes from the back of a can, the Libbys pumpkin purée can to be exact. Yes I really am posting what must be the most commonly used pumpkin pie recipe around, the pastry recipe is one of mine though and hopefully it might encourage other Brits to try this American classic.
225g unsalted butter, cubed and chilled
350g plain flour
1 tsp salt
1 tsp sugar
1 tsp white vinegar
60-125ml ice cold water
1. Add all the dry ingredients for the pastry and place in the bowl of a food processor, pulse to combine.
2. Add the butter and pulse until the butter is cut into rough pieces, leaving some as large as peas.
3. Add the vinegar and a little of the water and pulse to combine, adding more water just until the pastry holds together, I used about 80-90ml.
4. Tip out onto the work surface and form into a ball. Divide into two equal portions and form into flat discs, wrap in cling film and refrigerate for minimum on 30 mins. This recipe makes double so you keep this in the fridge for two weeks or refrigerate it for a couple of months.
5. Roll the pastry out so that it will fit the pie plate with a 1 inch overhang. Fit the pastry in the pie plate, trim the overhang to a 1 inch border. Roll the overhang under itself forming a rolled edge resting on the edge of the plate.
6. To crimp using your thumb and forefinger of one hand, press the dough gently against our left forefinger, continuing around the pie. Refrigerate the formed crust for 15 mins.
Classic Pumpkin Pie – Libbys
2 eggs, lightly beaten
1 x 425g can Pumpkin (I used Libbys)
170g caster sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 pint evaporated milk
1. Preheat the oven to 220C/425F. Place a piece of parchment paper over the pie shell and fill with baking beans. Bake for 10-15 mins, remove from the oven, take out the beans and place in the oven for 5 more minutes. Reduce the oven to 180C/350F.
2. To make the filling combine all the ingredients then pour into the part baked pie shell and bake for 40-50 mins until a knife inserted near the edge comes out clean, but the centre still has a little wobble. Let cool for a couple of hours before eating.
Maple Whipped Cream
300ml double cream
3 tblsp maple syrup (or to taste)
1. whip the cream until it starts to thicken, add the maple syrup and whip to medium peaks.