To you too, my dear.
Happy Thanksgiving!Those words of John F. Kennedy are clean and fabulous.P.S. One of the memories I cherish the most from USA is pumpkin pie at Thanksgiving. I never had that here and I wonder if we have all the necessary ingredients to do it.I sure miss that pumpkin pie...
Pumpkin pie:Preparation time less than 30 minsCooking time 30 mins to 1 hourIngredientsFor the pastry:Sweet short crust pastry caseor a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.For the filling:450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks2 large eggs plus 1 yolk (reserve the white)3 oz/75g soft dark brown sugar1 tsp ground cinnamon½ level teaspoon freshly grated nutmeg½ tsp ground allspice½ tsp ground cloves½ tsp ground ginger10 fl oz/275 ml double creamMethod1. Pre-heat the oven to 180C/350F/Gas 4.2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water. 4. Then lightly whisk the eggs and extra yolk together in a large bowl. 5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. 6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. 8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.
Hmmm... I might just do that for Christmas. Thanks!
Happy thanksgiving to you and the family
Thank you very much, Rauf!
Post a Comment