As you may know, over the last few weeks the OH has been improving his Sunday Lunch skills for friends. This week, Jamie’s roast chicken was accompanied by all the usual, and some of the unusual! Our friend, Neil, offered to bring a Pumpkin Pie for dessert. Now, if you’re like me, you may be forgiven for thinking that pumpkin pie should be savoury, but apparently not! As with many things American, this is a sweet, sticky, and most definitely desserty pudding.
It’s a combination of all things yummy and, topped with a splash of double cream, really can’t be good for you, but then, one slice of what you like never does you any harm. (If I keep telling myself that, I may eventually believe it!)
The recipe was taken from the Guardian Word of Mouth blog and looks relatively simple, though I can’t comment on that as I wasn’t the one who actually did the baking! Neil decided life was too short to make pastry, and I usually agree, so used ready-made and the edges were beautifully crispy.
For the filling, you mash and strain a small pumpkin, ensuring the excess liquid has fully drained off. Stir in 145g maple syrup, 3tbsp of golden rum and the spices (1tsp cinnamon, ½ tsp ground ginger,
½ tsp ground cloves). Taste for sweetness, then mix in 2 large beaten eggs. Stir 150ml evaporated milk in gradually until you have a thick, creamy consistency – you may not need it all. Pour it into the pastry case and bake at 200oC for 40 minutes (checking occasionally after half an hour) until the filling is set but still slightly wobbly in the middle.
Leave to cool on a wire rack for at least an hour before serving. A splatter of cream really mellowed the sweetness, and although I only had half a slice to begin, I soon dug into the other half! Delicious and one I’ll definitely be giving a try this bonfire night. Thanks Neil.