This spicy sweet American Pumpkin Pie recipe is traditionally served at Thanksgiving or at Halloween, but it also makes a delicious dessert for Christmas. So if you’ve still got a pumpkin lying around from Halloween or just love the look of them and are stuck for inspiration on what to make, then have some fun baking this weekend, following the recipe for this seasonal sweet treat…
American Pumpkin Pie
200g/7oz/13⁄4 cups plain
2.5ml/1⁄2 tsp salt
1 egg yolk
For the filling
900g/2lb piece of pumpkin
2 large (US extra large) eggs
75g/3oz/6 tbsp soft light
60ml/4 tbsp golden
(light corn) syrup
250ml/8fl oz/1 cup double (heavy) cream
15ml/1 tbsp mixed
(pumpkin pie) spice
2.5ml/1⁄2 tsp salt
icing (confectioners’) sugar, for dusting
1 Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs, then mix in the egg yolk and enough iced water (about 15ml/1 tbsp) to make a dough. Roll the dough into a ball, wrap it up in clear film (plastic wrap) and chill it for at least 30 minutes.
2 Make the filling. Peel the pumpkin and remove the seeds. Cut the flesh into cubes. Place in a heavy pan, add water to cover and boil for 20 minutes or until tender. Mash until smooth, then leave in a sieve (strainer) set over a bowl to drain thoroughly.
3 Roll out the pastry on a lightly floured surface and line a
23–25cm/9–10in loose-bottomed flan tin (pan). Prick the base and line with baking parchment and baking beans. Chill for
15 minutes. Preheat the oven to 200°C/400°F/Gas 6.
4 Bake the pastry case (pie shell) for 10 minutes, remove the parchment and baking beans, return the pastry case to the oven and bake for 5 minutes more.
5 Lower the oven temperature to 190°C/375°F/Gas 5. Put the pumpkin in a bowl. Beat in the eggs, sugar, syrup, cream, mixed spice and salt. Pour into the pastry case. Bake for 40 minutes or until the filling is set. Dust with icing sugar and serve.
Recipe taken from 500 Christmas Recipes by Emma Holley (what a very appropriate surname…).
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