Pumpkin Pie

I have been privileged to attend many Thanksgiving dinners with American friends here in England and I've grown to love the whole celebration and what it represents.One day I'm hoping actually to be in the US for the big day, but meanwhile I'm offering a recipe for exiles over here, a quick and easy version of the traditional Thanksgiving dessert, pumpkin pie (which also happens to be one of my favourite American desserts). For native Brits not cooking a Thanksgiving dinner it's a fabulous dessert to serve at any time – the filling is smooth, velvety and spicy, and it's great served with a generous amount of whipped cream or good vanilla ice-cream (can't make up my mind which I like best!).

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  Serves 6

Ingredients
1 x 230 g Saxby’s pastry case
For the filling
1 x 425 g tin Libby’s solid pack pumpkin
1 large egg plus 1 yolk (reserve the white)
1 teaspoon molasses
2 oz (50 g) soft dark brown sugar
1/2 level teaspoon ground cinnamon
1/4 level teaspoon freshly grated nutmeg
1/4 level teaspoon ground allspice
1/4 level teaspoon ground cloves
1/4 level teaspoon ground ginger
1 x 142 ml tub double cream

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Method

Preheat the oven to 200C/gas mark 6, and pop a baking sheet into the centre of the oven while it's pre-heating. A ready-prepared pastry case is a joy to use, but I find it works best if frozen first. Begin by lightly whisking the egg and extra yolk together in a large bowl. Next, measure the molasses (lightly greasing the spoon first, as this makes things easier), then just push the molasses off the spoon with a rubber spatula into a saucepan. Add the sugar, spices and the double cream, then bring it up to simmering point, giving it a whisk to mix everything together. Next, pour it over the eggs and whisk again briefly. Now add the contents of the tin of pumpkin purée, still whisking to combine everything thoroughly, then pour the filling into the frozen pastry case. Now place it on the baking sheet in the oven, turn the heat down to 180C/gas mark 4, and let it cook for 50 minutes or until the filling has set. Then remove the pie from the oven and place it on a wire cooling rack. Serve at room temperature, or I like it best really chilled. Recipe cost £3.18 Portion cost: 53p

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