How to make Pumpkin Pie

Good evening everyone, before we get into the blog, the MF Team would like to hope you’ve all had an excellent start to your week. If you haven’t, no worries, this recipe that we have for you will put a smile on your face very very soon! For the Americans who read our blogs, I’m sure your mouths are already drooling at what we’re presenting to you with today and rightfully so, this dessert has a spiced pumpkin-based custard filling with quite a history that will leave you pleasantly surprised.

The pumpkin is native to the continent of North America, it was an early export to France and from there it was introduced to Tudor England as the flesh of the "pompion".  Quickly, it was accepted as pie filler however during the seventeenth century, pumpkin made by early American colonists were more likely to be made into a savoury soup than a sweet custard in a crust. 200 years later, pumpkin pie became a regular addition to Thanksgiving dinner, and it was said that the pilgrims of the 19^th century brought this dish back to the people of New England. In England, pumpkin pie took a much different approach where the pumpkin was stuffed with apples, spices and sugar then baking it entirely. Nowadays pumpkin pie is traditionally served after thanksgiving dinner in Canada and America.

Here’s how to make it:

For the pastry:

-          sweet shortcrust pastry case (or a packet of ready-made sweet shortcrust pastry with 40g of crushed pecans mixed in)

For the pumpkin pie filling:

-          450g prepared weight pumpkin flesh, peeled and cut into 2.5 cm chunks

-          2 large eggs plus 1 yolk (use the white for another dish)

-          75g of soft dark brown sugar

-          1 teaspoon of grounded MF Cinnamon

-          ½ a teaspoon of grounded MF Nutmeg

-          ½ a teaspoon of grounded MF Pimento

-          ½ teaspoon of ground cloves

-          ½ teaspoon of ground ginger

-          275ml of double cream or custard

Method:

1)      Pre-heat the oven to 200C/400F/Gas 6.

 

2)      If using a shop-bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.

 

 

3)      To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor or mashing by hand to a puree.

 

4)      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. Now add the pumpkin puree, still whisking to combine everything thoroughly.

 

 

6)      Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up around the edges but still feel slightly wobbly in the centre.

 

7)      Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled crème Fraiche or whipped cream.

 

And there you have it, Pumpkin Pie by MF Products!