Classic Pumpkin Pie Courtesy of the fabulous St Louis Food Writer Suzanne Corbett (stlmag/topics/suzanne-corbett/) ¾ cup (6oz 175g) granulated sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 can (15 ounces) Libby’s 100% Pure Pumpkin or 1½lbs 750g Pureed Roast Pumpkin (because trust me canned pumpkin is hard to get here!) 1 can (12 fl oz./ 410g) Evaporated milk 1 unbaked 9-inch deep-dish pie shell... Or make your own- Shortcrust recommended but Flakey works well too. Forgive me it’s an all-american recipe! Whipped cream to serve- there’s Mawley’s over there in the fridge! Pureed Roast Pumpkin Whatever else you may read out there- Dont stew -its better roasted. Peel and dice your pumpkin. Now weigh it! 750g should work well for this recipe (it loses weight during cooking) Place in a roasting tin with a little water A couple of tablespoons should be enough- the pumpkin has lot of water content itself you just need to help stop the flesh from browning; you don’t want it sloppy at the end Bake at 375°F 190°C Gas Mark 5 until the pumpkin flesh is tender. Remove from the oven and cool. Then mash it or put it in a blender/processor until smooth. For the Pie mix Mix sugar, salt, ground cinnamon, ground ginger and ground cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture to bind. Gradually stir in Evaporated milk. NB Evaporated Milk and Condensed milk are often mistakenly substituted for one another- Condensed milk is sweetened- use EVAPORATED milk or risk your teeth falling out! It’s even available in Skimmed and semi-skimmed these days Pour into pie shell. Bake in a preheated (425°F 220°C Gas Mark 7) oven 15 minutes. Reduce temperature to 350°F 180°C Gas Mark 4; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for approximately 2 hours until cool. Serve immediately or refrigerate. Top with whipped cream before serving. Makes one pie, serving 8.
Posted on: Fri, 31 Oct 2014 14:00:00 +0000
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