Thanksgiving is a very American celebration. Way over here in the hot and wet tropics, I have no real business bloggin about Thanksgiving. So I won’t.
But, what do I do when most of the food blogs I have visited in the last few weeks and the food magazines I have recently bought are filled with Thanksgiving recipes?
Heck, it would take an iron will not to want to try at least one of the recipes.
Decided to start with the most obvious. The Pumpkin Pie. Only I made a small pie because not many people I know like pumpkin and I’d probably have to end up eating most of it myself. Ermmm, I don’t think that’s wise.
So I looked up quite a few recipes for Pumpkin Pie and decided to stick with dependable (except when in jail — KIDDING; I honestly do like her) ol’ Martha.
Here’s the recipe for the easiest pumpkin pie I’ve ever tried (and incidentally the first).
♣Hooray for Pumpkin Pie
(for the dough)
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup cold (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Mix together flour, salt, sugar. Add butter and mix with your hands till crumbly. Sprinkle the ice water until dough is crumbly but can hold together. Press onto a pie dish and chill in the fridge for at least 30 mins.
(for the filling)
2 large eggs
3/4 cup packed light-brown sugar (you might want to taste the pumpkin first cos some are sweet enough and don’t need as much sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons cinnamon
13/4 cup solid-pack pumpkin
1 cup milk
Just whisk everything together till smooth and pour it onto the pie crust.
Bake (180 C) until it sets — about 50 mins or so. Cool and eat or chill it for later.