Name: Pumpkin Pie
Yield: Serves 8
Cuisine: American
Ingredients: 1 teaspoon (5 ml spoon) baking powder; ½ teaspoon (2.5 ml spoon) salt; 1 tablespoon (15 ml spoon) sugar; 8 fl oz (240 ml) whipping or double cream; 4 tablespoons (4 X 15 ml spoon) golden syrup; 3 oz (75 g) soft brown sugar; 2 large (size 1–2) or 3 small (size 4–5) eggs; 1 teaspoon (5 ml spoon) ground ginger; ¼ teaspoon (1.25 ml spoon) ground cloves; 1 lb (450 g) pumpkin pulp (using about 2 lb/900 g pumpkin – see Pumpkin Soup recipe); 6 oz (175 g) flour; 3–4 tablespoons (3–4 X 15 ml spoon) double cream; 1½ teaspoons (3 X 2.5 ml spoon) ground cinnamon; 1 egg yolk; 3 oz (75 g) unsalted butter, very cold

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

A Thanksgiving ‘must’, Pumpkin Pie is related to the English custard pie. The pumpkin gives the pie great lightness and the brown sugar provides the flavour. Jack o’ lanterns with cut-out eyes and toothy grins made from pumpkins are seen everywhere on Hallowe’en. Children enjoy cutting out the faces and the firm flesh can serve as a purée for the pie.

Ingredients

Americas
United States
Thanksgiving
Pie
Vegetarian

Method

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Part of

American Bakes and Desserts

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