Pumpkin pie :: Autumn Recipes

Back in the days I was studying for my Bachelors degree, I used to be a guide for American students visiting my city in Greece to study a semester abroad and travel around Europe using Greece as their basis. It was a voluntary job and I loved meeting the new bunch of students every new term, as a matter of fact I was looking forward to meeting new faces and getting to know a bit more about life abroad and in the States. And this is one of the main reasons I got motivated to study abroad and follow the pathway that led me where I am today.

During these years I got to learn a lot about Americans and their culture, and one of these things was to celebrate Thanksgiving. It was a lovely, sunny day, we all gathered at the architectural studio that they were working and tasted a bit of the food everyone brought for the occasion. And this is the day I first tried this marvelous pumpkin pie!

At first I was a bit hesitant, not knowing how it will taste, and goodness me was it not an explosion of flavours to my palette!

I asked for the recipe, but to my sadness I couldn’t find any pumpkin pie fillings in Greece and clueless as I was, I couldn’t make my own filling. Fast forward and thanks to Costco, I finally bought myself a Libby’s pumpkin pure and I was able to recreate this marvelous pie. Better late than never, don’t they say?

It’s a delicious, sweet pie that makes the whole kitchen smell like Christmas (as Steven described it). Whistl so many things have changed since the days I was wandering around Greece with my American friends, what it certainly hasn’t changed is my love for this pie, a wonderfully warming and hearty dish. It makes the most perfect autumn snack during an afternoon tea, and it is one of these magical recipes that never seems to grow old.

 

For this recipe you will need::
250g shortcrust pastry
1 can Libby’s pumpkin pure (425g)
2 free range eggs
200 ml double cream
1/4 tbsp cinnamon
1/4 tbsp ginger
1/4 tbsp nutmeg
1/2 tbsp carnation (you can also used the grounded one but I think these bring more flavour)
10 tbsp brown sugar

1. Preheat the oven to 200 ºC, and roll the pastry to less than 1 cm thickness in a small bake tray. Place it in the oven and let it bake for 8′.

2. Mix the rest of ingredients in a pan over low heat, until they are one thick mixture and remove from fire. Let it cool and then add the eggs one by one in the mixture.
3. Remove the tray from the oven and then pour the mixture in.
4. Bake at 180 ºC for 30′ minutes or until there is a golden brown colour on top.
 
Serve with ice cream. Enjoy!
 
Anastasia x
 
 

 

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