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.
….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…
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).