Wednesday, 19 November 2008
Tannie Sarie's Best Ever Pumpkin Pie - (NaBloPoMo #19)
Duwenzi is saving this pumpkin for Tannie Sarie because she makes the best pumpkin pie in the whole entire world!
Tannie Sarie’s Pumpkin Pie
Sweet short crust pastry case about 9” diameter and 1½” deep
2 cups/1lb pumpkin flesh, cut into 1” chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/double cream
Pre-heat the oven to 180C/350F/Gas 4.
To make the filling, steam the pumpkin chunks then give them a thorough mashing.
Then lightly whisk the eggs and extra yolk together in a large bowl.
Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it slowly over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will have puffed up round the edges but still feel slightly wobbly in the centre.
Remove it from the oven and place the tin on a wire cooling rack. Serve at room temperature with a big dollop of vanilla ice cream or créme fraïche.
Hmmmhmmm – delectable.