by Patrick Boniface

Created on: December 07, 2009   Last Updated: December 08, 2009

If like me you are not American, pumpkin pie is a somewhat acquired taste, but a delicious one non the less, but like most American foods it is another one that is on the high side of the calorie counter coming in at a whopping 681 calories per portion. Well, I guess I'll just have to run around the block a few times to work it all off won't I?

Ingredients:

500 grams of ready made shortcrust pastry (or make it yourself)

2 large eggs

2 egg yokes

284 ml carton of double cream

425 gram can of 100 percent pure pumpkin

397 grams can of condensed milk

1 tablespoon each of cinnamon, ginger and nutmeg

For the topping:-

50 grams pecan or walnut pieces coarsely chopped

85 grams of light muscovado sugar

50 grams or 2 ounces of melted butter

Method:

Having preheated your oven to 200 degrees C roll out the pastry into a rimmed pie dish of around 23 centimeters diameter and aroud 5 centimeters deep. Pay some attention to crimping and scalloping the edges to make the dish look good and then place the dish into a fridge to chill for around 30 minutes.

Once rested take the dish out of the fridge, prick the bottom and blind bake for just under a quarter of an hour. Once cooked put to one side as you prepare the filling of Pumpkin.

Crack the eggs into a bowl and add the two large yokes and whisk furiously until the mixture is light and frothy. Add the cream and then each of the other ingredients in turn and remember to keep whisking as they go into the bowl. Once mixed thoroughly pour the contents of the bowl into the pastry dish and then simply slam it into your preheated oven for just under an hour.

Importantly, when you take it out of the oven remember to let the dish cool for around 2 hours before adding the final touches.

The final touches are adding the topping, mix them all together and then spoon them on top of the Pumpkin Pie and then place under a preheated grill for a few minutes. After allowing to cool once again, serve the dish with a good dollop of fresh double cream perhaps even laced with some alcohol.

This dish takes around one and half hours to prepare and serves eight .

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