Autumn's clearly the time of year when pumpkins come into their own. We've had Halloween. Then it's Thanksgiving. Selina looks at this vibrant orange vegetable and shares a mouthwatering recipe for pastry less Pumpkin Pie that's simple to make.
The centrepiece of contemporary Thanksgiving in the United States and Canada is a large meal, similar to our Christmas meal generally focussed around a large turkey (oven roasted, smoked, deep fried) with mashed potatoes, green bean casserole, cranberry jelly, stuffing and Pumpkin Pie.
The ever customary 'Pumpkin Pie'. It is not sure whether pumpkin was one of the dishes in the first thanksgiving dinner. Pumpkin is one of the important symbols of the harvest festival and has been an American-favourite for over 400 years now. It did not become a common addition to the Thanksgiving dinner until the early nineteenth century. The pilgrims brought the pumpkin pie back to New England,while the English method of cooking the pumpkin in the 19th century, was prepared by stuffing the pumpkin with apples, spices and sugar and then baking it whole.
Having normally disliked pumpkin to start off with, these days it's become an integral part of cooking at home in the season of Autumn bordering on Winter months, when Halloween comes about, these bright orange vegetables bob up at markets and Libby's Pumpkin Puree is hunted for in the shops. Then come the comforting recipes to curl up on the sofa with some pumpkin soup or dig into warm pumpkin pie laced with cream on a frosty afternoon. You can't have Thanksgiving without Pumpkin Pie, so here is a non-pastry version that's quick to make, minus the store bought pastry or when time to make fresh pastry isn't at hand.
Maple Pumpkin Pie, Cream & Vanilla Pumpkin Seeds
For a 20cm tart tin
For the base:
1 Packet Ginger Nut Biscuits
80 g Butter, unsalted melted
For the pie filling:
1 small pumpkin or medium butternut squash
145g maple syrup
1 tsp cinnamon
2 large eggs, beaten
150ml evaporated milk
1. Pre-heat the oven to 200C. Cut pumpkin or squash in half or quarters depending on the size, and scoop out the seeds (keep these) and discard the fibres inside. Place in a roasting dish, roast for about half an hour, until tender.
2. Meanwhile, make the base, whizz up the ginger nut biscuits in a food processor with the melted butter, once all the biscuits are mixed well with the butter, take out and place in the bottom of the cake tin, press down with a spatula. Leave in the freezer for 10 minutes.
3. Keeping the oven on, take the pumpkin out and leave to cool slightly, then peel off the skin, and scoop the flesh into a food processor. Whizz until smooth. Add in the maple syrup, cinnamon, then mix in the eggs. Give it a pulse in the processor then add in the evaporated milk until you have a thick, creamy consistency. Blend it one last time.
7. Take out the crust from the freezer, pour in the pumpkin mixture and bake for about 40 minutes, checking from half an hour onwards, until the filling is set, but still slightly wobbly in the centre. Allow to cool on a wire rack for at least an hour before serving.
Serve with whipped up cream and roasted pumpkin seeds (dust in sugar and vanilla seeds prior to roasting to caramelise) they add a lovely crunch and texture to this recipe.
Look out from more pumpkin recipes on Great British Chefs and an amazing deconstructed pumpkin pie which needs to be seen to be believed.
Do you have a favourite pumpkin recipe? What other bases have you used for pies instead of pastry? Let us know over on Great British Chefs Facebook Page.
Hi Colorpurple - Yes as this is a blog post you can't add this to your recipe binder at the moment, so the best thing is to bookmark using your internet browser.
22 November 2012
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22 November 2012
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