Although we do not celebrate Thanksgiving in Britain, there is no reason why we cannot enjoy some of the foods that are traditional Thanksgiving staples and anyone who has been to America will know that it is not Thanksgiving without a pumpkin pie, so here is my recipe for this sweet delicacy.
175g plain flour
90g unsalted butter or half butter and half lard
Approx 2 tbsp cold water
450g pumpkin pulp
250 ml double cream
75g soft brown sugar
4 tbsp golden syrup
1 tsp cinnamon
1. First make the pastry: Place the flour in a large bowl and cut the butter into small pieces. Rub the fat into the flour using just your fingertips, until the mixture resembles fine breadcrumbs. Gradually add the water and mix with your hand until you have a firm dough. Wrap it in cling film and place it in the fridge for at least half an hour.
2. Roll out the pastry, turning it regularly on the board, until you have a thin circle slightly larger than the pie dish. Lift one edge of the pastry and roll it around the rolling pin. Gently lift it over the pie dish then lower it and press gently into the tin. Prick the pastry with a fork and refrigerate for a further 15 minutes.
3. Remove the pastry case from the fridge, put a piece of greaseproof paper on the pastry and weight it down with baking beans. Bake in the oven for 15 minutes. Take it out of the oven and carefully remove the baking beans and paper. Return it to the oven for 10 minutes then take it out and put it on a rack to cool.
4. Put all the filling ingredients into a large mixing bowl and beat or stir well. Pour into the cooled pastry case and bake for 30 minutes or until the filling has just set. It should not be set hard but should have a slight wobble as the filling will firm up as it cools.
4. Serve warm with cream or “a la mode” with ice cream.