There’s a lot to be said about hunkering down, especially in difficult times. Or on a Tuesday. As much as I love to be active, I can also appreciate a duvet day and the indulgence it can bring to your inner happy place. But it’s no fun without food (of course) or comfy pants.
When I was last up in the Shire we were certainly all hunkering down. It was around Halloween so pumpkins were in abundance as usual. I’ve always been a fan of pumpkin carving but I had yet to be converted to the delights of pumpkin pie. The first time I tried it was at uni, when the people in the flat next to our student digs were all American so we were invited round to share their Thanksgiving dinner. Although I didn’t quite ‘get’ the yams covered in cinnamon (what’s all that about?) the rest of the feast was delicious but I can’t quite recall eating the pumpkin pie, therefore it can’t have registered high on my food-memory-wank-bank. This year then, I thought I’d make my own to share with the fam.
I love baking when I get chance but I’m definitely more of a chef than a baker. I tend to like to throw in odd things, weigh things by eye and time it by taste, so the science of baking usually doesn’t suit me. But there is something therapeutic about taking your time, following some instruction and slowly filling the room with sweetness and spice, that can bring peace to your soul.
I was won over – the finished pie was silky, nutty, earthy and covered in sour cream, what’s not to like?! So as Thanksgiving is here again for another year I thought I’d share the recipe.
I used Jamie Oliver’s recipe (as he usually is my go to guy for EVERYTHING. All hail the mighty Jamie!) but adapted it slightly by adding crushed pecans to the pastry base. Oh and I upped the dose of spices – because life is flavoursome – here are my ingredients;
500 g ready-made short crust pastry
1 pumpkin cut into slices
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 tablespoons maple syrup
6 tablespoons golden granulated sugar
3 large free-range eggs , beaten
200 ml double cream
Handful of pecans bashed with the rolling pin
Sour cream and pumpkin seeds (roasted) to serve
You’ll find Jamie’s awesome recipe here for which you can follow for the method – don’t forget the pecans though, they were the nuts.
Happy Thanksgiving (or just Happy Thursday if you’re not that way inclined)