The Perfect Pumpkin Pie Recipe
Yes, we do know that we’re in the UK and not in America. But we also know that pumpkin pie tastes real good and it is Thanksgiving tomorrow afterall. Last week we proved we can do it properly with our ‘Guide to Thanksgiving in London’. This week we’re here to prove that we can make a real life pumpkin pie, combining three different recipes to make one SUPER recipe. None of that tinned pumpkin puree, we made this baby from scratch. We’ve gone Deliah on you and we’re even using phrases like ‘roughly chop’. We told you we were much, much more than a hostel. Here’s how to make pumpkin pie, the Generator way:
- Half a cooking pumpkin, roasted
- Shop bought pasty case (Wholefoods where else?)
- Eggs x 2 and the yolk of a third
- 1 pot of double cream
- ½ cup of brown sugar
- 1/3 cup of white sugar
- Spices (ground): 2 teaspoons cinnamon, 1 teaspoon ginger, half teaspoon nutmeg, cardamom, cloves
- Crème fraîche for serving
Cut your trusty pumpkin in half, scoop out all the seeds (don’t throw these away you can roast them another time), and chop roughly into small pieces.
Lay on a baking tray, cover with honey and a sprinkling with sugar and shove in the oven on 180 (°C) for 40 mins.
Add together the spices and sugars into a bowl. Then add the eggs and mix together.
Take out the roasted pumpkin and replace with the pasty case. Cook for 15 minutes, no more no less.
Add the pumpkin to the blender along with the sugar mix and BLEND.
Pour the mixture into the pastry case and put into the oven for 45 minutes to an hour on 200 (°C). If it starts to cook too much on the top, put a layer of tinfoil over it. Use the old knife trick to see if it’s ready. Stab it with the knife and if it comes out clean, your good to go.
Take out of the oven and leave to cool for an hour. Serve with a big fat dollop of Crème fraîche and all that’s left is to…
EAT THE PIE!!!!