There is so much comforting stuff in this super easy American Thanksgiving classic. The aroma, the custard like filling, the spices, the rustic pie crust… Do not be afraid or intimidated by the use of what, to some of us, is not a typical baking ingredient: pumpkin. Do try it. The pie crust is just your shortcrust pastry from the Basic Cookbook. Do two lots of it and refrigerate for half an hour or so. Meanwhile reach into your pantry for a few ingredients for the filling. Mix the ingredients in your TM bowl. Roll out the pastry, line a pie tin or dish with it, pour the pumpkin mix, stick it in the oven and relax.
When it is out and cool, whip some cream, dust a little cinnamon on top and serve.
(This recipe is from the Hummingbird Bakery Cookbook)
2 lots of sortcrust pastry from Thermomix’s TM5 Basic Cookbook
425 g tin of pumpkin puree
235 g evaporated milk
1/4 tsp ground cloves
1 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tbsp plain flour
lightly whipped cream to serve (optional)
1. Prepare your shortcrust pastry and let it rest at least 1/3 hr in the fridge.
2.When you are ready to put the pie in the oven, preheat the oven to 170C. Roll out the pastry onto a lightly floured surface and cover a 23cm pie dish with it. Trim the edges (be a little generous as the dough will shrink when cooked).
3. In the TM bowl, put the sugar and grind 10 seconds speed 10. Then add all the other ingredients except the whipped cream. Mix 20 seconds speed 4 until all the ingredients are combined and there are no lumps.
4. Pour into the pie crust and bake in the pre heated oven for 35-40 minutes, or until the filling does not wobble too much when shaken. I find it sets as it cools, but if I cook it until it does not wobble at all, the crust may be too brown.
5. Leave to cool and then serve with some lightly whipped cream and a dusting of cinnamon.