Four years ago I experienced my first ever Thanksgiving meal while living in America. That evening I consumed my weight in turkey, Mac n cheese and pumpkin pie. I fell into the biggest of food comas and was practically unable to move – but boy it was worth it.
I was so very thankful to be taking part in the American celebration particularly because it was the first time I experienced pumpkin pie. It was love at first bite.
I was so taken with the pie that I liberated the leftovers and finished it off over the next few days. I was quite the piggy during my year in LA.
I’m now back in London but at this time of year I’ve gotten into the habit of making my own.
Instead of using pastry I go with Martha Stewart’s biscuit crust version which you can find here. Martha is always right, don’t you think?
It’s not the most traditional, given the gingersnap crust, but I’m not even American, I can break the rules.
The smell of the cinnnamon and grated nutmeg is beyond divine, it is such a festive scent. I cheated with the pumpkin pie mix, blended in yorkshire – possibly by an American, probably not, and decided to use a throwaway metal pie dish for ease. Call me lazy.
You will need:
For The Gingersnap Crust
- 3/4 of a packet of gingersnaps
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
For The Pumpkin Filling
- a pint of whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon of pumpkin pix mix ( or 1/4 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg and a pinch of ground cloves
- 100g sugar
- 4 large egg yolks
- 40g cornstarch
- one can of pumpkin puree
- 1 tablespoon unsalted butter, room temperature
(Martha’s original recipe used cup quantities so I have gestimated some of the above – it worked out fine for my pie)