Pumpkin Pie

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.

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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.

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pumpkin pie, thanksgiving, martha stewart pumpkin pie, martha stewart cream pumpkin pie, pumpkin cake, peanutbuttered, peanutbuttered.com

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
    • salt
    • 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
    • salt
    • 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)

crushed biscuits, pumpkin pie, thanksgiving, martha stewart pumpkin pie, martha stewart cream pumpkin pie, pumpkin cake, peanutbuttered, peanutbuttered.comPre-heat the oven to 176 degrees. put the gingersnaps in a clear bag, pound them with a rolling pin until they are smashed into small, even grains. It’s a great way to relieve some tension, so go on, give it a some welly.
Pour the melted butter in and mix together before pressing into your pie dish, refrigerate for 15mins and then pop into the oven for another 15mins, until it browns. cool.
Throw the milk, 50g of sugar, salt and pumpkin pie mix in a pan and heat until simmering. Take a deep breath. it smells amazing doesn’t it?
While your pan is heating up whisk the egg yolks, cornstarch and 50g of sugar together in a bowl – don’t be alarmed if it becomes very thick – that’s exactly what is supposed to happen.

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Gradually add small amounts of the milk mixture into the bowl whisking thoroughly. When all the liquid has been added, pour the contents of the bowl back into the pan and whisk over a medium heat.
Keep whisking the mixture until it begins to bubble in the centre, Martha says 2 mins but mine took a little longer – I would say keep it on for 4 minutes.
Remove from heat and whisk in the pumpkin and the butter – I found this a little tricky as it was not quite at room temperature, so remember to leave the fat out of the fridge early on.

pumpkin pie, thanksgiving, martha stewart pumpkin pie, martha stewart cream pumpkin pie, pumpkin cake, peanutbuttered, peanutbuttered.com

pumpkin pie, thanksgiving, martha stewart pumpkin pie, martha stewart cream pumpkin pie, pumpkin cake, peanutbuttered, peanutbuttered.comMs Stewart calls for the straining of the mixture at the point, but without the correct utensils I ignored her and ploughed on to spread the pumpkin filling over the biscuit base.
At this point your hard work is all done and it’s up to the fridge to work some magic. It will take at least 4 hours to set, mine actually took a little longer so make sure you have plenty of time for preparation.
Serve with cream and a sprinkle of pumpkin pie mix, enjoy. Who ate all the pies? …. me, of course.

pumpkin pie, thanksgiving, martha stewart pumpkin pie, martha stewart cream pumpkin pie, pumpkin cake, peanutbuttered, peanutbuttered.com

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