Thanksgiving is a time for family, gratitude, and, of course Food. What sort of food you ask?...Well Pumpkin Pie of course!
So I asked myself.... this famous pumpkin pie.... What is it all about and What's the craze with Americans? Surely it can't be THAT good?
After searching a few recipes online I quickly came to notice that the Pumpkin pie is in fact not a savory dish but a dessert! Here in Australian we only know pumpkin in its savory form.... Who would have thought to turn it into a dessert?
After sifting through many recipes online I came across a fairly easy recipe. The recipe did however call for "canned pumpkin" which we do not have here in Oz but with the help of my trusty pressure cooker I have pumpkin purée in 20 Mins!
Recipe:
- 2 sheets of short crust pasty (Didnt use sweet shortcrust thought is would be too sweet)
-2 cups pumpkin (cooked)
-1 can of Nestle Condensed Milk
-2 Eggs
-1 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1/2 teaspoon ground nutmeg
-Pinch of salt
Directions:
1. Preheat oven to 220 degrees Celsius
2. Blind bake pastry in dish for 10 mins
3. With a stand mixer, beat pumpkin, condensed milk, eggs, spices and salt until well combined
4. Pour mix into pastry shell
5. Bake for 15 mins
6. Reduce oven temp to 175 degrees Celsius and bake for 35-40 mins or longer if needed until a inserted skewer comes out clean.
7. Allow to cool
8. Serve with double cream or ice cream
Keep an eye on the temp in the oven so the pie doesn't burn. Mine looked a little caramelised so I dusted a little icing sugar for presentation purposes. Needless to say it didn't last very long!
Happy Thanksgiving !!
