Take a trip across the pond with this American classic, all in time for Thanksgiving!
Thanksgiving isn’t something us Brits get into. It’s a traditionally American celebration of thanks for the harvest. In terms of typical food, it’s very similar to Christmas and being so close to it, I never think twice about Thanksgiving. But this year, rooting around for Christmas bakes, I stumbled upon a section dedicated to it and I realised what a wonderful way it is to showcase some of the season’s best produce.
I absolutely love pumpkin. It’s a brilliant smokey autumn flavour and makes a perfect substitute for potatoes. With its cousin: the butternut squash, you can mash it, roast it, boil it and bake it – any way it tastes great!
Here’s my take on the classic American pumpkin pie!
Pumpkin Pie (£3.50)
You will need:
- 375g pumpkin or butternut squash (you may find that butternut squash is more commonly available in supermarkets than pumpkin)
- 375g ready rolled shortcrust pastry (I actually only used 2/3 of the pastry)
- 70g granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 egg
- 25g melted butter
- 90ml semi-skimmed milk
- Peel, dice and boil the pumpkin/ butternut squash for 15 minutes until tender. (You should easily be able to insert a fork)
- Drain and place in a clean bowl
- Leave to cool
- NEXT, heat your oven to 180 degrees C
- Butter a pie dish and roll out the pastry to cover the tin
- Trim the edges of the pastry and put to one side
- Smooth it out to ensure that all the pie dish is covered and patch holes up with the spare pastry
- Once completed, discard the pastry
- Prick the base with a fork and bake for 15 minutes (Watch to ensure that the base doesn’t rise. You need to make sure that it stays flat.)
- Remove the pie from the oven
- Turn the oven to 200 degrees C
- THEN, when completely cool, puree the pumpkin/ butternut squash into a clean bowl by squishing it through a sieve with a fork (This can take a while but persevere – the end result makes it all worth it!)
- In a separate bowl, mix the sugar, salt, cinnamon, egg, butter and milk
- Add the pumpkin puree to the mixture and stir until combined
- Pour this mixture into the half-baked pastry case and return to the oven for 10 minutes
- Reduce the heat to 180 degrees C and bake for a further 30-40 minutes
- Remove from the oven and leave to cool
- Serve cold
Thanksgiving 2014: Thursday 27th November