A Brief History of Pumpkin Pie Recipe
We’re all familiar with the classic pumpkin pie e a staple of American Thanksgiving celebrations. But what many don’t know is that the pumpkin pie we love today was not always the same.
Appreciating the Ingredients
At its core, a pumpkin pie is about two things: the pumpkin and the spices. Selecting the right ingredients is crucial to achieving that classic pumpkin pie flavor.
Ingredients
- 750g pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- 140g caster sugar
- ½ teaspoon salt
- ½ teaspoon fresh nutmeg, grated
- 1 teaspoon cinnamon
- 2 eggs
- 25g melted butter
- 175ml milk
Step by Step Preparation
- Preheat the oven to 180C/350F/Gas 4.
- Place the pumpkin in a large saucepan, cover with water and bring to the boil until it becomes soft. Drain the pumpkin and let it cool.
- Roll out the pastry and line a 22cm/8in pie dish.
- Flick the oven up to 220C/200C fan/gas 7. Blind bake the tart for 15 mins
- In a large bowl, combine the sugar, salt, nutmeg and cinnamon.
- In a separate bowl, beat the eggs, melted butter and milk together. Add the pumpkin puree and the sugar and spice mix. Mix thoroughly.
- Pour the mixture into the tart shell then bake for 10 mins.
- Reduce the temperature to 180C/160C fan/gas 4 and continue to bake for 45 mins until the filling has set.
The Final Touch
Enjoy this classic pumpkin pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a delightful treat.
Remember, the beauty of recipes is that they’re just a starting point. Feel free to make changes and experiment in ways that make your pumpkin pie uniquely yours.
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