THANKSGIVING PUMPKIN PIE

Firstly, I wish a HAPPY THANKSGIVING to all the American bloggers who live in the US and abroad; may you enjoy this very special day and eat wonderfully well!

I must confess that I had never been a big fan of pumpkin tarts or pies until the day I discovered the American way of baking luscious desserts with this intreguingly remarkable and manifold fruit. Now, I am addicted to it and can’t stop looking around for new recipes which I put to the test in my little kitchen!

On that occasion (Thanksgiving), I’ve decided to share with you my “PUMPKIN PIE” recipe. This typical all-time classic of American cuisine is THE incontrovertible fall desserts served on this national day of feasting. “PUMPKIN PIE” is perfect to celebrate Thanksgiving with it’s comforting autumnal flavors and spices which are mind-blowingly blended together. This pie is full of finesse, yet chock-full of taste and unpretencious, not too sweet nor sickly, but just flawlessly wonderful and well-balanced. It is the best conclusion to a complete and festive traditional Thanksgiving menu!…

This recipe which I have partially adapted was originally released within the pages of R. Danforth, P. Feierabend and G. Chassman’s great “Culinaria USA” book, a gastronomical and cultural bible printed by the defunct Könemann publisher.

Ingredients:
Enough "Shortcrust Pastry" (or shortbread pastry) for one 23cm pie*
Filling:
3 Eggs (~53g)
1 2/3 Cup Pureed pumpkin (butternut squash or pie/sugar pumpkin)
125ml Maple syrup
250ml Double (thick) cream
2 Tbs Unsalted butter, melted
2 Tbs Dark rum
2-3 Tbs Castor sugar
2 Tbs Cornstarch
2 Tsps Ground cinnamon
1 Tsp Ground ginger
1/4 Tsp Ground nutmeg
1/4 Tsp Ground allspice
A pinch Ground cloves
1/3 Tsp Salt

Method:
1. Preheat the oven to 210°C (410°F).
2. In a bowl, beat the eggs with the pureed pumpkin, then add the maple syrup, cream, melted butter, rum, sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves and salt.
3. Roll out the shortcrust pastry and line the pie dish or flan case. Trim off excess edge.
4. Prick the bottom of the pastry with a fork.
5. Pour the filling into the pastry case and bake for about 35-40 minutes.
6. Eat once it is cool.

Remarks:
While preparing the filling you can taste it in order to see if you want the pumpkin mixture a little sweeter. If it’s the case add some sugar. But, normally, this filling needs no added sugar.
Instead of maple syrup you can use either light runny honey, golden syrup or corn syrup, but be careful, because they all have a different sugar potency.
Do not to let the pie crust get too brown. If it has a tendency to burn, then lower the oven heat to 180° C (350°F) after the pie has baked for about 15-25 minutes at 210°C (410°F).
If you use "Shortbread Pastry", you'll have to bake it blind before you can pour the filling into the pastry case.

Serving suggestions:
Eat with whipped cream.

*See "Shortcrust Pastry" recipe on this blog.

(Pumpkin Pie -Pic by www.rickdeesinthemorning.com)
(Pumpkin Pie -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Pumpkins -Pic by www.pismire.org)
(Leaves -Pic by www.fishhook.ndsu.edu)