"Time is an illusion. Lunchtime doubly so."

"Don't think, feel....it is like a finger pointing towards the moon. Don't concentrate on the finger or you will miss all that heavenly glory!" -Bruce Lee

Friday, October 30, 2009

Pumpkin Pie!


Pumpkin Pie
Originally uploaded by kipperfrog
Ooh, yummy smelling pumpkin pie! It's just come out of the oven, the smell is amazing, now the whole house smells of cinnamon.. mmm..

We're just waiting for it to cool down in the fridge before we try it!

Recipe courtesy of Antony Worrell Thompson:

Serves 8
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

For the pastry:
Sweet short crust pastry case
or 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 chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream

Method

1. 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.

8 comments:

William said...

Oh my goodness - That is massive and that's what I call a pumpkin!!!!!!

The pie next to it doesn't look the most appetising though - As Ian's son would say and expect to get off Scott free: No Offence. ;)

ninjabathy said...

Despite Will's previous comment, it actually looked pretty good in real-life, and it tasted GREAT!!! Yummy pummy pie... ahem.

William said...

Maybe you can bring some of it in - I'd be happy to let you prove me wrong ....

Kidding ....

kipperfrog said...

haha, we'll see! I might have to eat it all!! I was kinda hoping it was gonna taste bad so I wouldn't want to make it again, but unfortunately it tasted too good! Thank goodness pumpkins don't grow all year round, or my health would be in trouble!

kipperfrog said...

Yeah it is an awesome pumpkin!! It grew on my plant.. hehe.. I wish!

Mum said...

Hmmm laying claim to that pumpkin eh?
What about curried pumpkin?

william.poon.uk said...

Anything with cinnamon cannot fail to taste good!

kipperfrog said...

Definitely!! =) It's the best pumpkin ever!