Well since today is Thanksgiving for our American cousins I thought I would post my recent attempt at an American classic; Pumpkin Pie.
I have only ever had pumpkin pie once before and that was at University when one of my housemates wowed us all with it at Christmas one year. Ever since then I have been determined to try baking it myself but have never actually got around to it.
When I spied the recipe in Edd Kimber's new book I knew I had to give it a go...
I started by making the pastry, I wrapped it in clingfilm and refrigerated it for about 2 hours. There is no particular reason for this amount of time, but I always try to refrigerate it for 30 minutes minimum.
I rolled it out on a lightly floured surface so it was big enough to fit the pie dish with about an inch seam allowance all the way around. (I don't know why I use the term seam allowance, it is probably my inner fashion student fighting to get out)
I tried my best to follow Edd's instructions on crimping and folding down the edge, but mine turned out a little weird looking. Need more practice for sure!
I blind baked the pastry for around 15 minutes, although looking at the finished pie I would of liked it a little browner.
The finished pie was a beautiful texture and the spices made it the perfect autumnal dessert. However, the sour cream gave it a weird flavour. I think next time I might try it with double cream or evaporated milk instead.
I am entering this recipe into the Tea-time treats challenge hosted by
Lavender and Lovage and What Kate Baked. The theme this month is Bonfire treats and I think this is the perfect Autumnal treat!