Pumpkin Pie Recipe for Thanksgiving 2018
Hey there :) Thanksgiving isn't something I'd usually get involved with but I have a content client with a global food brand which meant I've had to dip my toe in and create some Thanksgiving food photography. And I'm so glad I had a nudge to try this recipe!
Like many other Brits I guess, I haven't had sweet pumpkin before, oh apart from spiced lattes! So it was really nice to create this recipe and eat pumpkin in a different way. We waste so many around Halloween anyway don't we so it's good to have another recipe up my sleeve to make use of them. Maybe you could peel and chop the pumpkin up straight after Halloween and freeze it until you need it?
Anyway, it was both delicious and a dream to shoot - I mean that colour! And autumnal natural props always make me giddy, so this was a dream job for me. I'm going to write a post about the work side of this recipe shoot - the photography set up, styling and editing - but for now lets focus on the recipe itself.
I used one which called for fresh pumpkin rather than tinned to use up a big pumpkin I had left over and it wasn't hard at all - just took a bit longer to prep and cook but I think the colour and flavour would be much better with fresh anyway.
The recipe I used was from The Times Calendar Cookbook by Katie Stewart, published in 1977. I wouldn't have any idea about this book or the recipe if it wasn't for the client I created this for - ckbk.com, who are creating a digital database of the best cookery and food writing of all time. Its a fantastic resource built in partnership with the publishers and licensors - if you love food and cooking you really should check it out.
My only cheat or adaption to this recipe was to buy pre-rolled shortcrust pasty - because, why not? And I didn't blend the pumpkin, I mashed it. I think I got pretty much the same result if slightly more texture to the mix.
Pumpkin Pie Recipe, from The Times Calendar Cookbook by Katie Stewart
Roll out the prepared pastry on a lightly floured working surface to a circle about
Line either a
Scoop out any centre seeds from the pieces of pumpkin and cut away the outer skin. Chop the pumpkin coarsely and place in a saucepan with butter.
Set over low heat, cover with a lid and cook gently until the pumpkin is soft and reduced to a purée. Quite a lot of liquid will come out of the pumpkin flesh and towards the end of the cooking time it’s a good idea to remove the lid to allow for a little evaporation.
When quite soft, draw the pan off the heat and purée either by passing the mixture through a sieve or using a blender.
Add the sugar, salt, cinnamon, nutmeg, cloves, eggs and cream and mix well.
Pour the mixture into the prepared flan or pie dish. Place just above the centre in a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 40 minutes or until the filling has set.
Allow to cool, then cut in wedges and serve with extra whipped cream flavoured with a pinch of nutmeg
Hope you enjoyed this post and get to try the recipe! It was shot on my Bridge photography backdrop, available to buy here from £15.