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Florida Guide > Miscellaneous

American Pumpkin Pie

Last time we were in Florida the place was awash with tottering piles of golden pumpkins and it got me thinking on our return of using these wonderful vegetables.

Of course, everyone thinks first of that all American Pumpkin Pie. This is almost always cooked for Thanksgiving and the wonderful smells that pervade the house as the pie is cooking makes a wonderful welcome for family and friends as they arrive

Pumpkin Pie

INGREDIENTS

Pastry

3 ounces of soft whit fat (Trex for instance)

3 ounces of unsalted butter.

Yolk of one large egg

8 ounces of flour.

A little caster sugar

pinch of salt.

Very cold water to bind.

METHOD

Rub fats into flour until it is the texture of bread crumbs. Add salt and sugar. Stir in the cold water and egg yolk til you have a soft (but not sticky) dough. Wrap in cling film and put in the fridge while you prepare the filling.

Now a word about pumpkin puree; you can of course buy a perfectly good product in the shops. However, if it is the season then it is simply made at home.

Pre heat the oven to 180 centigrade

INGREDIENTS FOR FILLING

4 ounces of soft brown sugar

12 ounces of pumpkin puree

2 ounces of maple syrup

3 eggs (separate them first)

2 ounces of butter (unsalted is best)

4 fluid ounces of milk

Cinammon

Nutmeg

Ginger

Ground cloves

All Spice

Pinch of salt

Leaving egg whites to one side combine all other ingredients thoroughly ensuring that the spices are evenly distributed.

Next whip your egg whites til they are stiff but not to the dry stage. Very gently fold the whites into the pumpkin mix taking care not to knock the air out.

Line a pie dish with the rolled out pastry and carefully pour in the filling. Bake in your pre heated oven for some where around 50 minutes. Check your pie after three quarteres of an hour and if necessary give it another 5 or 10 minutes.

Pie should look set but not too firm

When it has cooled a little sieve over some icing sugar. If you have one of those pie templates that create a pattern then use that.

Serve warm or cold accompanied by whipped double cream, fromage frais, brandy butter, vanilla ice cream or my personal favourite a generous blob of soured cream

I have not put exact quantities for the spices since it is very much down to your personal preference; also if you do not like cloves; , for instance, leave it out. I would say start with around 2 teaspoons in all.

We aim to provide accurate and useful information, but if you feel anything provided here is not accurate or out of date, please email us with the address of the page concerned and any comments so we can amend as necessary.

Page added on: 19 January 2009
Viewed 3955 times since 19 January 2009.

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