Happy Friday! The Holiday Season is literally just around the corner, especially for our friends and colleagues across the pond! Next week is Thanksgiving and to celebrate we thought we’d share a recipe for a traditional Thanksgiving sweet treat. We are, of course, talking about Pumpkin Pie! This pie, from Sweetie Pie by Hannah Miles, is the perfect way to finish off a holiday feast and there’s plenty of time to get baking between now and next weekend. So whether you’re celebrating in full force, or just fancy something in solidarity with the US (and let’s face it, when it looks this good, who wouldn’t?!) make sure you try this for a very Happy Thanksgiving!
Pumpkin marshmallow pie
The filling for this pie has a beautiful orange colour and is the perfect treat to serve for Thanksgiving or at a Halloween party. Rich and creamy, and delicately spiced with cinnamon, nutmeg, ginger and vanilla, this pie is great served with a large spoonful of clotted or whipped cream.
FOR THE PIE CRUST
280g/generous 2 cups plain/all-purpose flour
A pinch of salt
115g/1 stick butter, chilled
OR 500 g/18 oz. ready-made shortcrust pastry
Plain/all-purpose flour, for dusting
FOR THE FILLING
250 g/9 oz. pumpkin purée (such as Libby’s)
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract
1 teaspoon ground ginger
A pinch of freshly grated nutmeg
2 tablespoons melted butter
200 g/scant 1 cup cream cheese
140 g/scant ¾ cup caster/granulated sugar
250 ml/generous 1 cup double/heavy cream
Small and large white marshmallows
23-cm/9-in. loose-bottom, round, fluted tart pan, greased baking beans
Chef ’s blow torch
For the pastry, sift the flour into a large mixing bowl to remove any lumps, and add the salt. Cut the butter into small cubes using a knife. Dust your hands in a little flour, then, using your fingertips, rub the butter into the flour and salt, until it is the consistency of fine breadcrumbs.
Add 1–2 tablespoons cold water, and mix in with a round-bladed knife, adding a little more water if the mixture is too dry. Bring the dough together into a ball. It is important that you handle the pastry as little as possible for the best results.
Wrap the pastry in clingfilm/plastic wrap and chill in the refrigerator for 1 hour.
On a flour-dusted surface, roll out the pastry thinly into a circle just larger than the size of your tart pan. Using the rolling pin to help lift it, carefully move the pastry into the pan and press it down so that it fits snugly. Trim away any excess pastry using a sharp knife, but leave some pastry hanging over the edge of the pan. This will be trimmed neatly after the tart is baked. Prick the base with a fork and chill in the refrigerator for 30 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Line the pastry with baking parchment, fill with baking beans and bake blind for about 15–20 minutes in the preheated oven, until the pastry is lightly golden brown. Once cool enough to handle, remove the beans and parchment. Trim the top of the pastry case by sliding a sharp knife along the top of the pan. Turn the oven temperature down to 180°C (350°F) Gas 4.
For the filling, whisk together the pumpkin purée, salt, cinnamon, vanilla, ginger, nutmeg, melted butter, cream cheese, sugar, eggs and cream using a mixer, until you have a smooth cream. Pour the filling into the pie crust and carefully transfer to the oven.
Bake for 50–60 minutes until the custard is just set but still has a slight wobble in the centre. Let cool.
Decorate the pie with marshmallows, then use a chef ’s blow torch to lightly toast the tops of the marshmallows. Serve immediately. The pie will keep for up to 3 days stored in the refrigerator, but only put the marshmallows on just before serving.
Sweetie Pie by Hannah Miles is available here. We hope you have a lovely weekend!