I grew up in America and yesterday was Thanksgiving which was always my favourite holiday.
I love it not for the pilgrims but for the food.
Particularly The Pie.
The Queen of Thanksgiving is Martha Stewart – she always brings her A-game to this holiday and so it’s to her I turn when I want to make a proper Pumpkin Pie. If you haven’t tried it, you really need to put it on your Bucket List because it’s as delicious and addictive as pavlova.
I’ve made this pie many times. The kids love it and it’s super easy to bake. Cook along with the video (it’s an oldie but a goodie) – you can’t beat Betty White as your assistant – or simple follow the recipe at your leisure.
1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned pumpkin (one 15-ounce can)
1 recipe Pate Brisee for Pumpkin Pie with Betty White (for the crust)
All-purpose flour, for work surface
4 large eggs
2 teaspoons heavy cream
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
1 1/2 cups evaporated milk
Whipped cream, for serving
1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.
3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.
4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until combined.
6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
TIP: David Jones imports tinned pumpkin. If you’re strapped for time this works just as well. Sometimes better. And remember, there is no shame in buying pre-made shortcrust pastry. Anything that fast tracks something this delicious to the plate is a good thing.