One of the best things about Thanksgiving is delicious pumpkin pie with whipped cream. It is also a wonderful dessert for this time of year because of its fall colors. And there is nothing more romantic than that scent of sweet spices such in the kitchen, while it is so windy and cold outside. There are many different ways to make a good pumpkin pie, but the most important thing is to make a nice and tasty filling and combine ingredients wisely. Here is one old recipe for this dessert:
Ingredients for the pastry:
- 170g all-purpose flour
- 100g cold unsalted butter, cut into cubes
- 2tbsp caster sugar
- 1 egg yolk
- 2tbsp ice cold water
Ingredients for the filling:
- 1 small-medium sugar pumpkin
- 150 ml heavy cream or evaporated milk
- 150g maple syrup
- 2 whole eggs plus one yolk
- 2 tsp of cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
To make the pastry, put the flour into a mixing bowl, stir in the salt, and then add the cold butter. Rub with your fingertips until you make crumbs, and then add the sugar. Mix the egg yolk with 2 tbsp cold water, and add half over the mixture. Stir all of this together until you create a paste. You can add a more liquid if necessary.
Roll out the pastry on a floured surface. It should be very thin and line a tart tin. Place it inside lining up the fold with the center of the tin. Gently press down to line the tin with the pastry.
To make the filling, pre-heat the oven to 200C, and then cut the pumpkin in half. Scrape out the seeds and fibers and roast the pumpkin for about half an hour, or until soft.
Once you take the pumpkin out of the oven, leave it to cool and then peel the skin off. Cut the pumpkin into cubes and put in the food processor. Whizz until smooth and then drain it to get rid of excess water.
Put pumpkin purée in a large bowl, and stir in the maple syrup and spices. Taste for sweetness, and then mix in the eggs. Gradually pour in the cream (or milk) until you make the filling thick and creamy.
Finally, pour the filling in the pastry case and bake for about 40 minutes, or until done. Let it cool at least one hour before the dinner and serve with whipped cream.