Although I live in the UK, Thanksgiving will always be very special to me. Thanksgiving reminds of spending quality time with my family who live in Florida, large gatherings, one long dining table and copious amounts of food. My uncle happens to be a professional and rather amazing chef, he also makes the best Pumpkin Pie. Thanksgiving just wouldn’t be the same without a Pumpkin Pie!
This year I attempted to create the famous dessert after Chef Larry LaCastra kindly emailed over the recipe. I love baking, I can usually whip up a good cheesecake or banana bread. I did attempt to buy my own pastry (cheater) but had a slight disaster placing this in the baking dish. So at 9pm I started making my own pastry (that will teach me for attempting the easy route) and by 11.30pm I had a fairly decent Pumpkin Pie. It was slightly burnt on the top and slightly under-baked on the bottom but I’m not Betty Crocker, I was pretty damn proud of myself. I tend to find that I get the baking bug late at night, much to my boyfriends annoyance!
Here is the quick and easy recipe for this popular Thanksgiving dinner addition. This is the first time I have added a recipe to my blog, I do hope you find the below instructions easy to follow. We all have to start somewhere :).
- 1x 500g ready made shortcrust pastry (I used Jus-Rol)
- 8oz Evaporated Milk
- 5oz Brown Sugar
- 2oz Corn Syrup (I used honey and this worked just as well)
- 2x Large Eggs
- 120z Pumpkin Filling (I used Libby’s)
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Allspice
- Pinch of Salt
- Fresh or whipped cream
- Set oven to 180C/160C fan/gas 4.
- Roll out pastry onto slightly floured surface and roll out to fit your pie dish. Once placed in the pie dish trim the edges (leave a little extra around the top of the dish as the pasty will shrink when baking). Chill in the fridge for 15 minutes. Line pastry with baking parchment and place baking beans inside. Blind bake for 10 minutes. Remove the baking beans and parchment and bake for further 10/15 minutes until light golden colour. Remove and allow to cool.
- Increase oven to 220C/200C fan/gas 7.
- Combine evaporated milk, brown sugar, corn syrup, and eggs into a large bowl and mix well. Add pumpkin pie filling and continue to mix all ingredients (do not be surprised by the liquid mixture, this is how it’s supposed to look).
- Add your vanilla essence and all remaining ingredients to the wet mixture, when it comes to the dry spices this is really to give it flavour, you can add less or more depending on personal taste.
- Pour into the pie shell and cook for 15 minutes. Reduce temperature to 180C/160C fan/gas 4 and bake for a further 35-40 minutes. Keep an eye on your pie to ensure the edges of the pastry do not catch. Pie is ready when the mixture no longer wobbles and turns to an egg custard consistency (only way I can describe it).
- Leave to cool and serve with fresh or whipped cream.