It’s just 5 days until Thanksgiving and I cannot wait! We will be celebrating with a big family dinner at mom’s, with each of us bringing our allocated dish. There will be roast turkey, stuffing, cranberry sauce, sweet potatoes, carrots and green beans and then there’s the Thanksgiving dessert.
But while dessert is the dish that me and my sweet tooth usually look forward to, this year is very different. For this year, my first year as an “official” member of the family, I too have been allocated a dish to contribute towards the meal, and this year is the year I will be making the dessert – traditional American Pumpkin Pie.
Mom is a fantastic cook, she can turn her hand to any task in the kitchen, and her pumpkin pie is not just good, but out of this world orgasmic! Add to that, the fact that there will be TWENTY eager family members sat at the dinner table, and each of them expecting mom’s fantastic pie, it is an understatement to say that I am anxious about the reactions to my offerings this year. This Brit’s baking skills will certainly be put to the test!
So, having had as many test runs as Val Kilmer has had hot dinners (which is a LOT judging by his recent photos!), here is the resulting Pumpkin Pie Recipe, complete with a step-by-step video recipe guide.
Start by pre-heating the oven to 425°F. Then mix the sugar, salt, cinnamon, nutmeg, allspice and cloves in a small mixing bowl.
Gradually incorporate the evaporated milk to create a smooth and creamy pumpkin pie filling.
Pour the mixture into the pie crust and bake in the oven for 15 minutes. Then reduce the heat to 350°F and bake for another 40-50 minutes, or until a knife inserted into the centre comes out clean.
Remove your pie from the oven and leave to cool on a wire rack for around 2 hours. Pumpkin pie is traditionally served cold with cream.
To make this Pumpkin Pie Recipe I used the following equipment:
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¾ Cup Sugar
½ Tsp Salt
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Allspice
¼ Tsp Ground Cloves
2 Large Eggs
1 15oz Can Pumpkin
1 12oz Can Evaporated Milk
1 Ready-Made 9″ Pie Crust
Pre-heat the oven to 425°F.
Mix the sugar, salt, cinnamon, nutmeg, allspice and cloves in a small mixing bowl.
Beat the eggs in a large mixing bowl.
Stir the pumpkin and sugar-spice mix into the eggs.
Gradually stir in the evaporated milk.
Pour the mixture into the pie crust.
Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake for another 40-50 minutes, or until a knife inserted into the centre comes out clean.
Cool on a wire rack for 2 hours.