Pumpkin Pie recipe.

Ingredients:

500g Pumpkin - skinned, seeds removed, cut into chunks, boiled in lightly salted water until tender, drined, rubbed through a sieve and set aside to cool.
250g Shortcrust pastry
300ml cream
3 free range eggs
1 tablespoon grated lemon zest (wash lemons in hot water to remove wax first).
150g muscavado sugar
½ tspn salt and freshly ground black pepper
1 tspn ground ginger
½ tspn ground cinnamon (and ground cloves).
¼ tspn ground nutmeg.


Preheat oven and cook 180oC (350oF) or Gas Mark 4. (This is for a conventional oven).

Roll out the pastry and use it to line a 9-10 inch flan ring set on a baking sheet.

Bake this bline in the oven at a temperature of 200oC (400oF) or Gas Mark 6, until brown.

Beat the cream lightly with the eggs, lemon zest and sugar. Stir this mixture into the pureed pumpkin and add the salt, ginger, cinnamon and ground cloves.

Combine throroughly, then spoon the filling into the flan case and bake for about 50-60 minutes until set and brown. Test the filling by inserting a knife which should come out clean.

This traditional Thanksgiving Day pie is served cold with cream. Decorate with lattice pastry or pecan nuts or walnuts.

I like to use pecans, sugar and unsalted butter chopped together, sprinkled evenly over the pie and then grilled for about a minute until the topping bubbles and is caramelized.

In this country it is known as Norfolk Million Pie or Norfolk Melon Pie and nowadays is made with Marrow. This pie crossed the Atlantic to the New World with the Pilgrim Fathers who came mostly from East Anglie; and Pumpkin Pie was served at the Thanksgiving Dinner for their first harvest in the New World. Americans eat the pie at least once a year in honour of their founding fathers. The old recipe included currants and raisins and used apricot, plum or greengage jam in place to sweeten.

Anita 

Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst, West Sussex,
RH14 9NY 01403 784445 • www.burdfield.co.uk
Burdfields Country Market 

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