When I was about 10 years old I tasted pumpkin pie. I thought it was delicious and it went down in my memory bank as one of the most delicious things I had ever eaten. It remained at the back of that cluttered old mind of mine, occasionally popping out long enough for me to think mmm, pumpkin pie, and then pop back in. Since starting a blog, I have been inundated with delicious looking foods around the blogasphere and one that kept catching my attention was this pumpkin pie again. Perhaps it was time to give it a crack?
A traditional Thanksgiving pie eaten in American it doesn’t seem to get much of a look in many other countries. There always seems to be other desserts to be made first. After consulting a friend from the US, pouring through my own cookbooks and scrutinizing any one that blogged a pie. (Like the lovely Joanna’s and Kimberley’s.) The day was set. Pie was to be made and let no one stand in my way.
Verdict?
….Actually I’m not sure there is a verdict. As I haven’t had a pumpkin pie since I was about 10 to compare it to it makes it a bit tricky. The recipe I had seemed a little bland. So I doubled the spices, (or was that tripled?) most American recipes call for canned pumpkins, and that just wasn’t going to happen here, (I’m pretty sure, no one would sell it in Australia.) So using a butternut pumpkin, egg yolks only (I needed the whites for something else), and condensed milk not evaporated or fresh, it was made. My grandmother rang just as I was making the mixture up and after complaining it tasted a little bland, she suggested some lemon zest. Brilliant, that lifted it up a notch. In the oven and away.
The American taste test, declared not bad. A little heavier than a traditional one, but not bad at all. (Lovely polite friends I have :-))
Not crazy sweet, (despite a whole can of condensed milk in there) and filling enough to let you know, yep I just ate pumpkin pie. I think next time I want to play around with the flavours a bit more. I may have some American readers yelling at the computer screen about now, you did it wrong. What is she thinking?…but I am thinking some muscavado sugar to give a more complex flavour in the pumpkin mixture and maybe a little caramalised toasted macadamia nuts on top to give it an Aussie twist and a little texture.
I think to be continued…
Pumpkin Pie
your favourite shortcrust pastry
desired pie dish sizes (I did individual ones and mini)
2 cups of mashed cooked pumpkin (I used butternut)
1 can condensed milk
2 tps cinnamon
1 tps ground ginger
1/2 tps nutmeg
1/2 tps salt
1 tps cardamom (I couldn’t resist, my hand naturally falls on it)
1 tps lemon zest
2 egg yolks.
Mixed it all in together. Divide into pastry lined pie dish/es, and bake at 180C until golden (approx 40 mins).
cityhippyfarmgirl 
They look great! And if you are happy with the flavor and custard in the pie- then you have a success!
I like pumpkin pie- I prefer sweet potato pie- more flavor and no need for huge additions of spices. The macadamia nuts sound like a good addition.
I made one last week- it disappeared overnight.
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I’ve never tried sweet potato pie…I might try that next time though. I love sweet potato.
I had a south american sweet potato pudding thing in a can once…not an experience that will be tried out again in a hurry!
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I made another pumpkin pie, Brydie! I’m putting it up on a blog post today. 🙂
My husband loves pumpkin pie. He’s so thankful you convinced me to make another one before Thanksgiving!
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It certainly looks most fine, Brydie! I’ve been told by friends that in the US they sell “pumpkin pie spice” specifically for this purpose – maybe you could track some (or a recipe for it) down?
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There are a few different ‘pumpkin pie spice’ recipes. Pretty much what I put in, some also add cloves, all spice… the core being cinnamon, nutmeg, ginger though. (I go through so much cinnamon in my cooking, it seems to fall in to everything I make at the moment.)
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I just can’t imagine canned pumpkin.
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Apparently it’s very smooth
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Thanks for the mention Brydie 🙂 Your pies look perfectly rounded and delicious – I like those little ones 🙂
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The Monkeys liked the little ones too!…Actually if they gave the seal of approval they can’t have been too bad.
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I think it looks gorgeous and I like the fact that it is not overly sweet, despite the condensed milk.
Although a little more time consuming, I think it is So much nicer to make your own pumpkin/butternut mash than from a can too.
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Thanks Mangocheeks.
Well worth the extra five minutes I say 😉
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Wowee Brydie girl, Pumpkin Pie huh! Because I still love anything with condensed milk in it ( I know, weird right,… its a kid thing) I thought I’d love, love, love the old Pumpkin Pie but I was a little disappointed in it taste wise too when I tried in while in the US, it screams out for loads of spice I agree, the one I tried had condensed milk AND maple syrup in it, so it was really sweet.
You’ve got to admit though, yours look fantastic 🙂
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Anna my friend said it’s kind of a bland type of pie anyway. Maybe you just have to grow up with it to appreciate it better…Maybe our aussie palates are just not used to the different flavours. Same way as no one else gets vegemite. Not comparing the two, but…you know what I mean?
and condensed milk, I get it…I so get it.
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I really like the idea of pumpkin pie, I’ve just never tried any!! In my fantasy it would be spicy, sweet and have dollops of thick cream alongside it. Your pies in the pic look like they have set beautifully! Finding the ingredients that are ‘just right’ for your tastebuds is half the fun of baking, isn’t it! 🙂
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It is half the fun Christine. I will have to revisit it and shake it up a bit thats for sure…and perhaps jam half a cup more of spices in there 🙂
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I’ve never tried pumpkin pie, either, Brydie, but these look gorgeous. Love the idea of using cardamom – absolutely perfect! And, like Anna, I’m a sucker for anything with condensed milk in it. The only thing I like more than a recipe that uses a can of condensed milk is a recipe that uses half a can!! 😉
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Ahh, the old half a can. Usually accompanied by a teaspoon, quickly followed by a rather brisk walk.
(I love cardamom, goes so well with so many things.)
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Hi Brydie, I think ginger is the pumpkin spice. I put the same mixture – cinnamon, nutmeg and ginger with just a touch of cloves – but I put ginger in the pie shell too. Like the touch of heat with the sweetness. I make pumpkin pie with pretty much the same recipe as these little pumpkin tarts, just a little less egg so they set a little softer. Later in the year, come autumn, pumpkins will be sweeter too.
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Yours look good too Linda. I think the pumpkin is the clincher, and a sweeter pumpkin would be better. I’m actually really looking forward to playing with it again!
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I am yet another who has never tried pumpkin pie. Can’t quite get my head around the idea of pumpkin in a (sweet) pie. I could imagine a savoury…quiche like pie. But sweet? No can do. Thanks for trying it on our behalf and reporting back!
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The first taste I had of the uncooked mixture, there was much frowning and wrinkling of my nose. My brain wasn’t sure what was going on. It’s pumpkin…but it’s kind of sweet. Cooking evened out the tones though. Happy to be the taste tester!
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yum, I love pumpkin pie and have just bought a food processor after too much yummy blog hopping! I wasn’t sure where else to put this but I am trying to find a recipe I found a couple of weeks ago (on someone’s blog) for candied fruit – i think it was oranges and lemons and I was sure it was here or on figs and lime cordial but I can’t find it – I thought it was adapted from a Hugh Fearnley Whittingstall recipe but I could be wrong.
I made your chocolate cherry biscuits last week – very yum! Love your blog.
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Glad you liked the biscuits Shangri La. Those ones seemed to catch a few peoples attention.
I haven’t had anything for candied fruit, but it could well have been Fig Jam and Lime Cordial, she is a big fan of HFW. Good luck tracking it down!
(and glad you like the blog 🙂
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I can’t remember if I’ve eaten pumpkin pie before. I have a fascination for Southern US foods and pumpkin pie is something that I would love to try and make. I’m keeping my eyes peeled for updates
ps. i’ve started to make my own sourdough starter. i’m currently on Day 4!
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(Amy I moved you back up here you were under the electronics post.)
I had a thing for southern US food for long time too. I was fascinated with anything that talked of gumbo, grits etc…
and bit excited! Day 4, can’t wait to see how it all goes! Are you at the smelly stage?
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oh i love pumpkin pie fresh out of the oven, and i love ya for trying. next time i go home i will bring some canned pumpkin back and mail it out to you.
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Done. Maybe then I can make a ‘real’ one. Will you be making one this Thursday?
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Yes, Pumpkin Pie certainly is underrated here — actually that goes for all sweet pumpkin dishes. I tried a pumpkin slice with cream cheese frosting while in the USA and it was DELICIOUS!!
Your pie looks fabulous!
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Ohh, actually I wouldn’t mind trying that! Cream cheese frosting you say eh?…
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You’re pies look gorgeous and I’m sure I would have enjoyed a slice if I was with you. But I was underwhelmed by the one I tried – can’t remember where, can’t remember when – so have never bothered trying to make one of my own. There are just so many delicious things to make with pumpkin, it seems a bit of a waste turning it into a pudding.
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