Every year when the colour of the leaves are changing and pumpkin starts appearing in Farm Shops, Farmers’ Markets, my mind is set on the first pumpkin pie of the year.
I have been trying out various variety of pumpkins to roast, to sieve and make the ideal pumpkin pulp which isn’t too watery for the pie. As much as I love trying out various pumpkins, this year - first time in many years - I decided to use a can of pure pumpkin pure.
It must have been fate, me waltzing into a local deli and spotting cans of pumpkin purée. Not just any old can of pumpkin, but 100% pumpkin from The Authentic American Food Co.
Being short of time full stop, instead of pulling out all my American cookbooks and come up with this year’s recipe I just simply followed the can’s instruction with one additional ingredient : Jersey Curd .
Simplicity never seems to fail - see it yourselves by following this
Traditional American Pumpkin Pie recipe.
1 tin (425g) AAFC Pumpkin
3 Eggs, slightly beaten
150g light brown sugar
pinch of salt
1 tsp ground cinnamon ( I love cinnamon so I added extra 1/2 tsp )
1/2 tsp each: ground Cloves, Nutmeg, Ginger
250ml Evaporated milk
200g Jersey Curd
Ready made Pastry case 23cm (9”) - I made short pastry.
Preheat oven to 220C/425F/Gas Mark 7.
Combine eggs, sugar, salt & spices and beat well. Blend in AAFC Pumpkin, add evaporated milk and Jersey Curd and stir well.
Turn into pastry case. Bake in hot oven for 10 mins. Reduce heat to 180C/350F/Gas Mark 4 and bake for 40-45 minutes. Pie is done when knife inserted in centre comes out clean. Serve warm with a dollop of whipped cream.
Jersey Curd is available to order on our website.
Hope you enjoy this recipe as much as we do.
Until next time
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