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Tuesday, 19 November 2013

Pumpkin Pie.

Hello people, i have been away for too long but hope you all are cool. We all know we need to celebrate with those who are celebrating. So, Happy Thanksgiving to all Americans, that are here and those in America.  To those  Americans who are here. I am going to teach you. How to make a pumpkin pie and finish it with whipped cream.
I hope this will help you not to get home sick. So, here we go, enjoy!!!
What it should look like.
½ tsp ground ginger
½ tsp mixed spice
¼ tsp grated nutmeg
500 g cooked pumpkin flesh, puréed
50 ml coffee liqueur
300g sweet shortcrust pastry
2 large eggs
80g caster sugar
1 pinch salt
175 ml double cream
150 ml soured cream
icing sugar, for dusting

For the whisky cream
250 ml double cream
2 tbsp. caster sugar
30 ml whiskey
Preheat the oven to 200C/gas 6. Roll out the pastry thinly and use it to line a 23cm tart tin.

2. Beat the eggs together with the sugar, salt and spices. Add the pumpkin purée, coffee liqueur, double cream and soured cream and stir well until combined.

3. Pour the mixture into the pastry case and bake for 15 minutes. Lower the heat to 190C/gas 5 and continue cooking for another 45 minutes.

4. Remove the tart from oven and leave to cool to room temperature.

5. For the whisky cream: whisk all the ingredients together until thick.

6. Dust the pie with icing sugar and serve with the whisky cream.

Hope all this isn’t too complicated for you. Hope you have a lovely Thanksgiving in the UK.
                                                           How you can serve it.
Love you loads!

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