Pie for the Pilgrims

There are many traditions, celebrations and other excuses to eat a ridiculous amount of food all around the world - too many to celebrate them all. Of all the ones we don’t really celebrate, the one that we hear most about is Thanksgiving. Yes, today our cousins across the pond give thanks and celebrate with turkeys, cranberries and pumpkin pie. This knowledge could potentially be because I spend far too much time on Buzzfeed, but I’d like to think it’s because I know a few people State-side.

At uni I had quite a few American friends, so there was always delicious feasts to go to or to help with at this time of year; a convenient excuse for another food-focused celebration. This year I’m not going to any proper feasts (sad times), however we are having a Thanksgiving themed lunch in the office today. I spy a food coma ridden and incredibly unproductive afternoon on the horizon.

In the tradition of thanksgiving it’s a very social affair and everyone’s brought something along. My contribution is the pumpkin pie. Now, I’ve had a few slices of pumpkin pie in my lifetime (you could probably count the servings on one hand), but I’ve never made one. Good job it’s not a central part of the feast…

Thankfully though, the ever-wonderful Kat came to the rescue after my plea for help with her pumpkin pie recipe, which she’s also kindly allowed me to share with you here. So thanks Kat, I definitely owe you one!

Pumpkin Pie

This recipe comes courtesy of my friend Kat; it makes enough for a 9 inch deep-filled pie, or a 30cm (12 inch) shallow filled one. If you’re struggling to find fresh pumpkin, sweet potato works just the same and doesn’t noticeably alter the flavour.

Ingredients

for the pastry:
300g plain flour
150g butter
3 tbsp cold water
1/2 tsp salt

for the filling:
2 eggs
70g castor sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ginger
1/8 tsp cloves
450g pumpkin
1 can (12oz) evaporated milk

Directions

Start by making the pastry. Sieve the flour into a large bowl and cube in your chilled butter. Add in the salt and then use a round-ended knife to break the butter up further whilst covering in the flour. Once the butter can’t really be cut any smaller get your hands in and mix until it has breadcrumb-like consistency. Add the water spoonful at a time and bring the pastry into a firm (and not soggy) ball.

Lightly flour the worktop and roll the pastry out so it is large enough to cover the base and sides of your tin, with a slight overlap around the edges. If like me you still don’t own a rolling pin, wrap a bottle of wine in clingfilm, it works a treat. Lay the pastry out in your tin and trim the edges (if your tin is fluted, just press down on the rim and it will naturally cut it perfectly without stretching. Use any cut offs to plug any gaps in the pastry - it needs to be water-tight, or you’re going to make a spectacular mess of your oven. Chill in the fridge for 20 minutes.

To make the filling, peel and chop you pumpkin (/sweet potato) into small chunks. Steam these so that they are cooked and very soft, then mash them using a fork, so there are not chunks. In a large bowl crack the eggs and beat lightly, then add in the sugar and beat it in so there are no lumps. To this add the ginger, cinnamon, cloves and salt (beating them in as you go), then add in your pumpkin and evaporated milk. Beat this until is fully combined.

Preheat your oven to 200°C and put a roasting tray/grill pan in the bottom (in case there is any leakage - a tray is much easier to clean than an oven!)

Pour your mixture into the chilled case and then bake for 15 minutes. Turn the oven down to 170°C and bake for another 20-35 mins (depending on pie depth). When it’s cooked it should be golden brown and a knife should come out cleanly.

Allow to cool completely before serving.

Craig (101 Posts)

Edinburgh-dwelling, baking and food-obsessed, twenty-something adventure enthusiast. Runs on liberal amounts of coffee, cheese, cake and gin; bribable with same.