So I’ve baked my first ever pumpkin pie, hooray! No, it’s not Thanksgiving yet. Actually, it’s August and about 30° C (86 F) outside. But I need to be prepared for Thanksgiving, don’t I!?
Here’s a picture of the pie:
As you can see, I went even further away from the original recipe and made it half-and-half: pumpkin pie and pumpkin pie with chocolate! Because chocolate is always good.
And here’s the recipe:
250 g flour
1/2 tsp baking powder
75 g sugar
120 g butter (I used margarine)
I love getting my hands dirty. And when I was done with that, I made the dough… :-P
I let it rest overnight, don’t know if it needs that but that’s what my nana always does with this kind of dough. And what my nana says, goes.
450 g pumpkin, cooked soft
150 g brown sugar
1/2 tsp ground ginger
1 pinch of cinnamon
1 pinch of ground cloves
1 pinch of salt
2 tbsp honey (as a sub for maple syrup)
100 g cream
75 g fromage frais (low fat)
Mash it all, beat it, do other things to it that sound menacing, and revel in the sliminess of the mixture. Take a minute or two to think of at least 12 naughty things you could do with it!
Then pour it into the baking tin lined with baking parchment and the dough. If you want, stir in and/or sprinkle on top some chocolate drops.
Bake at 180°C (356 F) for about 45 minutes.
Next time, I will have to do something about the edge of the dough; it looks a bit too messy for my taste. Maybe I’ll cut it off next time. Or make funny shapes.
My team of experts (i.e. me and my husband) agree that the chocolate drops are a lovely addition. Unless you make a half-and-half cake, however, you probably want to stir them in before you pour the filling rather than sprinkle on top.