Friday, October 7, 2011

classic pumpkin pie

       This is my forth and final post for Pumpkin Week at Derek's Kitchen and what better way to end than with dessert! For most people the first thing that comes to mind when you mention pumpkin recipes is pumpkin pie - and with good reason - it's so delicious! Seriously, it is one of my all time favorite desserts. Here in Canada it's thanksgiving on Monday, so it's the perfect time to whip one up. And it's easy to make too. Making the crust is the hardest part, but I promise I wont judge if you buy a frozen crust and then add your own filling. (For an easy simple pie crust recipe see my post for rabbit pot pie) What I do strongly recommend is that you make your own pumpkin purée inside of buying it in a can. Half the fun of this recipe is cutting up the fresh pumpkin and roasting it in the oven. Also, you will probably have left over pumpkin that can be used to make the omelette or soup from my previous posts.

           To roast the pumpkin, first chop it into large rough pieces and then peel and dice it after it comes out of the oven because it's much easier when it is soft and cooked. To make the purée, put the cubes of roasted pumpkin in a blender with a bit of water and a drop of cream. If you do use canned pumpkin purée, make sure to check first it it is seasoned with any spices, because if so you will have to adjust the quantities listed below. Once you have your purée and your crust ready, all that's left to do is mix the ingredients together, pour the filling into the pie shell and  pop it in the oven. About 45 minutes later you will have one of the best treats fall has to offer.

Prep time 10 minutes, Cooking time 45 minutes

Ingredients

    400g      pumpkin purée (2 cups)
    100ml    35% whipping cream
          3      large eggs
      100g     brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
   1   pinch ground cloves    
   1   pinch salt
   1   9"/23cm pie shell

   In a large mixing bowl, whisk the eggs together and then add the rest of the ingredients. Pour the filling into a 9 inch (23cm) pie crust and bake in the oven until the crust is golden brown and a knife poked in the center comes out mostly clean.

Serve on it's own, with whip cream or maple syrup.

5 comments:

  1. This is a fantastic littles series - I'm completely inspired to try using real pumpkin now. Goodbye weird mushy canned stuff!

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