Traditional pumpkin pie

    1 hour 5 min

    My friend Christine's mother invited me for Thanksgiving in Pittsburgh, and shared her pumpkin pie recipe with me. I adapted in for British ingredients, and it has become a staple of my repetoire. When I first started making it 20 years ago, it was almost unheard of in the UK, but now it seems a bit more common. I use the American "cups" measurement because I have a set of them -- British cooks can use half a standard mug.

    1 person made this

    Serves: 12 

    • 1- 1/4 cups brown sugar
    • 1 tsp salt
    • 1 tbsp flour
    • 1-1/2 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/4 tsp grated nutmeg
    • 2 cups evaporated milk
    • 1 cup water
    • 4 eggs
    • 1 cup honey
    • 1 kg pumpkin (2 cans if you can find it, or fresh pumpkin boiled until mushy)

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Mix together the dry and wet ingredients separately, then combine the mixtures.
    2. Use a separate recipe to make and roll out shortcrust pasty and line two 25 cm diameter pie dishes.
    3. Cook at 230C/450F/Gas Mark 7 for 20 mins, then turn down to 185C/350F/Mark 4 for 25 mins.

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