Forget the awful muddy stuff we have all seen. Below are my own recipes for two completely different pumpkin pies, and although it is not British to gloat I am very proud of them, the baked one took me a long time to get it just right!!
Tips before we begin.
You will need a 1 cup measuring cup.You can use anything which holds 8 fluid ounces or 250 ml when filled with water.
You will need a 5 ml teaspoon and if possible a 15 ml tablespoon. You can use the 5 ml plastic ones that come with medicine and if you have a coffee maker the scoop will be probably be 1 tablespoon. 3 teaspoons equal 1 tablespoon unless using an Australian one which holds 4.
You will need a blender/liquidiser or food processor to make the cooked one.
Note a 15 ounce size of canned pumpkin roughly equals 2 cups of home made puree.
If you are buying tinned/canned pumpkin please note you need to buy pumpkin not pumpkin pie filling which already has flavourings in it.
If you want to use fresh which I do, cut the pumpkin in half , remove the seeds and stringy centre , place cut side down on a baking tray and cook till, tender,(you can roast the seeds and salt them for a treat) When cool scrape the flesh into a bowl. Then puree or mash till very smooth.
Do NOT use a pumpkin that has held a candle it will be toxic.
And a last point to note, the small sweet pumpkins sold specifically for pie making and some of he winter squash are what you need, they have a superior flavour to the big ones that are grown for decoration.
If unsure, let me know what squash/pumpkins you have and I can tell you if they will be good for this recipe. I grow Small Sugar personally but many are great.
So we can begin
PUMPKIN CHIFFON PIE WITH GINGER CRUST.. unbaked.
This is my personal favorite unbaked chiffon pie. It contains gelatin so will not freeze. It contains raw egg whites, if you are concerned with this( I am not, but am with the raw yolks) you can buy dried egg white powder at any cake making shop. Just reconstitute it , it can be done the day before.
CRUST
1 1/2 cups of crushed ginger biscuits
2 tablespoons of sugar
1/4 cup of melted butter
Blend all together and pack gently in a 9 inch pie plate and bake for 10 minutes at 350f Cool.
FILLING... I use a double pan to cook to prevent scorching, a bowl over a pan of water works too.
1 tablespoon of gelatin sprinkled on 1/4 cup of cold water
3 large eggs, separated.
1/2 cup whole milk or a blend of milk and cream
1/2 cup light brown sugar, pack it well down in the cup
1/2 teaspoon salt
1/4 teaspoon each of cinnamon, nutmeg and ginger
1 1/4 cups cooked pumpkin
1/2 cup caster sugar
Whisk the gelatin and cold water to blend it thoroughly
Beat the egg yolks and pop in double pan
add the brown sugar,the spices,the salt,the pumpkin and the milk
Cook until thick, stirring all the time, add the gelatin and water mixture and blend in well.
Remove from the heat and chill till it just begins to start to set.
Whip the egg whites till stiff but not dry, fold in the caster sugar then fold this into the cooled pumpkin mixture.
Put filling in baked pie case.
Chill for several hours.
TOPPING
1 cup of whipping cream
1/2 teaspoon pure vanilla
1 tablespoon icing sugar
Whip the cream with the icing sugar and vanilla till fairly stiff and pile on top of pumpkin pie..
ENJOY
SWEET AND SMOOTH TRADITIONAL PUMPKIN PIE.....baked
This is my very best pumpkin pie, the secret to it's smooth texture is blending while hot. It will freeze
2 cups of prepared pumpkin
1 can of sweetened condensed milk
1 cup evaporated milk
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs plus two extra yolks
A pre baked warm pastry shell of your own favourite patry in a 9 inch pie plate
This is made in a double pan, or a bowl over a pan of hot water.
Heat the pumpkin puree , add salt,spices,the evaporated milk,then the condensed milk, and heat till blended and hot, you don't need to cook beyond this.
Put the eggs and extra yolks into a processor and blend on low, LEAVE THE PROCESSOR RUNNING and gradually add the HOT pumpkin mixture a little at a time, the eggs will start to cook and thicken, increase the speed and blend till lovely and silky, it takes a couple of minutes.
Pour immediately into the warm baked shell and bake for 40 - 45 inutes.
Test as you would for a cake the knife should come out clean.
Cool and serve with sweet whipped cream on the side
ENJOY
XX Jeannine
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