Pumpkin Pie

When the Pilgrim Fathers, who mostly came from East Anglia, crossed the Atlantic to the new world, they took with them an old Norfolk recipe – Million Pie – that became the Pumpkin Pie that was served at the Thanksgiving dinner for their first harvest in the New World.

With so many Pumpkins now readily available thanks to the Halloween culture that’s has become fashionable over the last few years now is as good a time as ever to try this delicious old world Norfolk recipe come new world festive dish.

11/2lb/750g pumpkin purée
1lb/500g shortcrust pastry
1/2pint/300g double cream
3 large free range eggs
11/2tbs grated lemon peel
1/2tsp salt
8oz/230g caster sugar
11/2tsp grated ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/2tsp freshly grated nutmeg
2tbs semolina (optional)

Method: Make the purée by cutting the pumpkin into 1inch slices, removing the outer skin, seed and pith. Cut the slices of pumpkin into 1inch squares, place in a large baking tray, cover with foil and bake in the oven at 180C/350F gas mark4 for about 40 minutes until tender. Drain then place in large mixing bowl and mash or blend until smooth, set aside to cool.

Roll out pastry and line buttered 10inc/26cm fluted or plain china flan dish, place in fridge to cool.

Beat the eggs, add cream, lemon peel and sugar, beat until smooth, stir this mixture into the pumpkin purée, add the salt, ginger, cinnamon, cloves and nutmeg, combine thoroughly. Remove flan dish from fridge, lightly cover pastry base with dusting of semolina (optional, stops purée soaking into pastry before its cooked). Pour in the pumpkin mixture until it fills pastry case and then lightly sprinkle a dusting of cinnamon and a little freshly ground nutmeg on the top.

Bake in a preheated oven 180C/350F/Gas mark 4 for approx 45 minutes until mixture is firm and light brown, reduce heat if it browns too quickly.

Serve with fresh double cream.


Comments are closed.