Sunday, December 27, 2009

Oh My! Christmas Pumpkin Pie!



































Christmas Spiced Pumpkin Pie with Cinnamon Cream.
2 x 9-inch pie crusts
3 Eggs
2 1/2 teaspoons vanilla essence
2 tablespoons golden syrup (you can substitute with mayple syrup, honey or any other sticky syrupy goodness) (mmm syrup)
3/4 cup (180ml) cream
1 1/2 cups (600g) cooked, mashed pumpkin.
2/3 cup firmly packed brown sugar
1 1/2 teaspoons ground dutch cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamon
Star anise pods (to decorate)

Cinnamon Cream (OH MY GOSH OH MY GOSH YUM)
250ml cream
3/4 cup icing sugar
1 teaspoon vanilla essence
1/2 teaspoon dutch cinnamon

Pre-bake the pie crust for ten minutes in a moderate oven.
While that's adding a nice aroma to the kitchen, steam your pumpkin then pop it in the blender and whiz until smooth. (I actually just mashed the pumpkin with a fork). Set aside to cool.

Whisk the eggs, sugar, vanilla and syrup together in a medium bowl.
Stir in pumpkin, cream and spices. This is where you can have fun taste testing your own special christmas spice mix! I like plenty of nutmeg, cinnamon & cardamon. Feel free to add other christmassy spices eg. cloves, ginger or anise.
Pour the mixture into your pastry case.

Bake in a moderate oven about 55 minutes or until the filling is set like a custard tart. If the edge is burning you can cover it with foil.
To make the Cinnamon Cream; whip the cream till delightful soft peaks form then add the vanilla, icing sugar and cinnamon. Whip it a little more.

Enjoy!
Dear Miss Pretty xx

Big thanks to my dear friend Camille whom has been teaching me to cook, often against my will... I adapted/stole alot of this recipe from her blog. (Yes she is the Subway girl (the train subway, not the sandwich)...

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