Happy Thanksgiving everyone!
Finally I am able to sit down and write up another recipe. This one is perfect for a day like today: Thanksgiving. I know that we are trying very hard in Switzerland to follow the American tradition of celebrating this almost purely eating holiday, but it has not come close to being able to celebrate Thanksgiving in America. The full table of food and loved ones, the smell of the turkey roasting in the oven, as well as the completely overdone thanksgiving decorations are missed.
Even though we will not be celebrating Thanksgiving in a traditional way I have a whole lot to be thankful for this year – and I don’t need a turkey, stuffing or a pumpkin pie to know that.
In order to find the ingredients for this scrumptious pumpkin pie I had to search through numerous gourmet stores. Canned Pumpkin is only found about 4 weeks before and 2 weeks after Thanksgiving. Thinking ahead a bough quite a few cans – lots of pumpkin pies to come. Haha.
I used my new KitchenAid Machine for the first time to make this pie. It is absolutely heaven. I will never ever go back to stirring/whisking/mixing by hand. Yes, I am a bit obsessed. Thanks to my boyfriend and his family for this amazing present. Once the pie was in the oven the different spices began filling the rooms with the smell of fall and Thanksgiving.
I made this pie for my colleagues at the office since the man at home is not really quite the fan. Thinking that everyone knew what pumpkin pie is I brought it into the office without any comment. After not even an hour 3/4 of the pie was gone – but I found out that no one knew what it was. Long story short, they loved it, even when I revealed that they were eating pumpkin.
Wishing you a very Happy Thanksgiving! Goble goble 🙂
Here is how to make it:
- 2 cups of pumpkin puree or canned pumpkin
- 1 1/2 cups of heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon of salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground cardamon
- 1/2 teaspoon of lemon zest
- 1 good crust – you can make your own brisee dough or buy a pre made one (in Switzerland the pre made ones are really good)
- Preheat oven to 215 C and lightly butter a 9 inch pie form. Cover the bottom and the sides with parchment paper so you can remove the cake without ruining it
- Mix together the sugars, salt, spices and lemon zest in a bowl.
- In a different bowl beat the eggs and add the liquid to the previous mixture
- Stir in the pumpkin puree and stir in the cream.
- Whisk all together until all ingredients are well incorporated
- Add the mixture into your pie crust. The crust should already be in the pie form
- Bake for 15 minutes, then reduce the temperature to 180 C and bake for another 40 – 50 minutes. You should be able to insert a knife near the center of the pie and have it come out clean
- Cool on wire rack for at least 2 hours before serving with whipped cream.
Prep time: 10 minutes
Cook time: 55 – 65 minutes