American\’s and their obsession with sweet pies has always been so strange to me. Especially pumpkin pie. Like, what the hell? This time of year you cannot go anywhere on the interwebs without being assaulted with 20001 recipes for pumpkin. You name it, and they make it with pumpkin.

So this week I had the urge to finally give it a go. So much hype, this shit must be crack for dessert junkies, right?

Thanks to a tip from Rah, I was able to track down a can of pumpkin. $9…for a can of freaking pumpkin! With my precious can of golden pumpkin, I set out to find a recipe. Which is no mean feat when there are so damn many of them. So I went straight to the queen herself, Martha.

It was all pretty straight forward, once you translate the recipe.

So, what was the verdict?

I honestly do not understand what the hype is. It doesn\’t taste like pumpkin at all. I didn\’t hate it, it just tasted spices…a bit like carrot cake actually. Which is Manpets favourite. But he did not like this at all. Kids loved it though. Mine was made with French bulldog hairs, just like Martha. So am sure it was not my baking that was the problem!

Pumpkin is for roasting with gravy and pies are for meat, or maybe some apples.

Anyone else had a crack at pumpkin pie? What did you think?

 

 Martha\’s Pumpkin Cream Pie

Biscuit Base\"\"

(from here)
1 packet choc ripple biscuits
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Pie filling

(from here)

  • 1 can (15 ounces) pure pumpkin purée (this shit is expensive! but I\’d be too lazy to make your own.)
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon pumpkin-pie spice ( I used this mix to make my own pumpkin pie spice)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup thickened cream

Topping

  • 1 teaspoon unflavored gelatine
  • 1 1/2 cups thickened cream
  • 1/4 cup sugar

Directions

  1. Preheat oven to 170. Smoosh up your ripple biccies. I blitzed them in the food processor. But you could just beat them into submission with a rolling-pin. Mix in your sugar, butter and salt till well combined. Spread it in your pie dish and squash it down. Bake for 12-15mins until its dry and crunchy. Set aside to cool
  2.  Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
  3. Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
  4. With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon chocolate flake before serving.
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