Tuesday, 20 November 2012

Thanks for the pie!

Pumpkin Pie 
 I was interested to get a request from my American friends for a recipe for a Thanksgiving dessert from Grandma Abson’s repertoire. Thanksgiving is celebrated in the USA on the 4th Thursday in November and has its roots in cultural and religious traditions. It’s a public holiday in America and also in Canada but here on the 2nd Monday in October. The most famous Thanksgiving dessert is Pumpkin Pie and Grandma had a recipe for this amongst her collection of old magazine cuttings : 
Pumpkin Pie 
Filling
2-2 ½ lbs/1kg Pumpkin
3 level tbsps golden syrup (warmed)
3 tbsps caster sugar
1 oz/25g butter
2 tbsps milk
2 eggs (well beaten)
1 tsps of cinnamon, mixed spice & ground ginger
1 tbsp lemon juice

Peel, remove the pith and seeds and cut the pumpkin into small pieces. Steam for around 20 minutes. Make the Shortcrust pastry  and line an 8 ½ inch/22cms ovenproof dish with the pastry. 

Bake it blind by placing greaseproof or baking paper on the pastry with a layer of dried beans or peas on top. Bake for 10 minutes in a hot oven 2ooC, Mark 6, 400F.  Mash the pumpkin in a basin, add the other ingredients and mix well. Take the dish out of the oven and remove the paper and dried beans/peas. Pour in the filling and return to the oven to bake for about 35 minutes. Serve hot or cold.
We have our own Christmas Pudding  Christmas (Plum) Pudding here to follow the traditional Turkey Christmas meal and we start making it aorund now on Stir Up Sunday.


Happy Thanksgiving Day!  Post a comment to tell us about your favourite Thanksgiving dessert. 

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