Pumpkin Pie time!

A few posts ago I said that for Thanksgiving I was going to bake my very first pumpkin pie! Well Thanksgiving is a little less than 2 weeks away so I have started researching possible recipes...

I really like this one, its from Joyofbaking.com its the first recipe that comes up on Google, which means its the most popular! I hoping that also means its the most delicious!




Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt

Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup

To make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Pecan and Gingersnap Layer:  Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic.  Cool and then place the pecans in a food processor and process until finely ground.  Combine the ground pecans with the crushed gingersnap cookies.  Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.  Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.  

Make the Pumpkin Filling: 
In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell (I don't want to make my own pastry because to be quite honest its hard and time consuming so I'm just going to use a bought short crust pastry from the supermarket ) then place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.

Makes one 9 inch (23 cm) pie.

Read more:
http://www.joyofbaking.com/pumpkinpie.html#ixzz14vf7dMPG

Theres something I really like about the whole concept of 'Thanksgiving' I mean why can't New Zealand have a day where we give thanks too? I for one would celebrate it as I have lots to be thankful for! I'm also thankful for this little guy, tehehehe makes me laugh every time!


Who would have thought a vegetable could taste so delicious?
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