Happy Thanksgiving

As you may, or may not know, today is Thanksgiving in USA. Held on the forth Thursday of November, Thanksgiving is a harvest festival that celebrates the expression of gratitude. Much like Christmas in the UK, Thanksgiving has a high focus on food and usually ends in everyone eating a little too much.

Anyone that has eaten a Thanksgiving dinner, or knows an American that has, will know what a joyful day it is and the amazing wonder of the Pumpkin Pie. My friend Natalie (born in Arizona) introduced me to Pumpkin Pie a few years ago, and I still remember the experience vividly. Natalie throws the most amazing dinner parties: from cocktail reception to table arrangement to dessert, everything is charismatic and memorable (not to mention the topics of conversation), and it was during one of these fabulous evenings that I picked the pecans off the top of a pumpkin pie and indulged in a truly gooey, scrumptious moment.

I cannot stress how much I encourage you all to make a Pumpkin Pie. Whether you celebrate Thanksgiving or not, or whether you think you like pumpkin or not, give it a go. I urge you! Please! The spices and combination of ingredients create something truly unique that I just can’t describe.

Here is a traditional recipe for Pumpkin Pie by Claire Ptak. I have taken the recipe from the food section on Guardian.co.uk, which is worth a look if you get a chance.

Claire's pumpkin pie:

Add a little butternut or other sweet squash puree to the pumpkin if you think it isn't going to have enough flavour on its own. Just split the squash in half and roast cut-side down until tender. When it has cooled, scoop out the flesh and process until smooth in a food processor or push through a fine sieve or moulin.

Serves 8 - 10 in a 22 - 25 cm dish

Ingredients:
450g fresh pumpkin puree
3 eggs 100ml double cream
100g light brown sugar
1tsp cinnamon
1/2tsp ground ginger
1/2tsp allspice
1t sea salt
Finely grated fresh ginger (optional)
Freshly ground black pepper (optional)
Pastry

Whisk all the ingredients together.

The pie will be silkier if the pumpkin is as smooth as possible, so pour the filling through a fine strainer (even if you have pushed your puree through one initially).

Then taste the filling. At this point you can add a little finely grated fresh ginger along with a good grinding of black pepper. If the pumpkins were not as sweet as you’d hoped, add some freshly pureed butternut squash or if you don't happen to have that, a little extra sugar will do.

Pour the filling into a pie dish lined with an uncooked buttery pastry and bake at 180°C for about 35 minutes or until the custardy filling is just set while retaining a slight wobble.

Cool and serve with lots of chantilly cream.

Make your Pumpkin Pie in a Silverwood 9" Deep-Fluted Loose Base Flan Tin and enjoy!

Sarah