Pumpkin Pie

The amount of love shown for the humble pumpkin, by food bloggers, during the autumn months, is really rather impressive. My eyes have been opened completely to the sheer number of things one is able to do with a pumpkin. In fact, I’d quite happily suggest that, although I’ve played it fairly safe, there really is very little limit imposed upon one’s creative spirit when attempting to make the most of one’s vast orange fruit. Having said that, and in spite of my new found love for the pumpkin, I fear this shall be my final pumpkin based recipe of the year. The main reason for this is that fact that Frugal still doesn’t have a kitchen. By the time the kitchen has been installed Wales shall be firmly in the long, harsh grips of winter, perhaps we already are.

Something I’m a little unsure about is why I called this a ‘pumpkin pie’. Strictly speaking, this is a pumpkin tart, or at least that is the case in Britain. I think it must be a combination of Delia’s treason, for she wrote the recipe, and the influence of so many American readers that makes me even the tiniest bit comfortable with this. Soon pavements will have become sidewalks; rubbish, garbage; a lead, a leash; and worst of all you’ll have me swapping the names of biscuits and scones. Not only this, but WordPress seems to want to constantly remove the letter ‘u’ from every word in the English language. Apparently favourable should be spelt favorable and colour should be cut down to color. Don’t even get me started on the absurdity of the US spelling of aluminium. Of course, I jest, but I sometimes do find myself making little mistakes, from a British perspective, which can largely be accounted for by my reading of so many American food blogs.

As with my other tarts I must point you in the direction of this post for the pastry recipe. I urge you to make the pastry at home, since it will turn out a lot better and will provide you a glowing satisfaction. Once again, I apologise that you must venture elsewhere for a pastry recipe, but including it each time would have killed me a little bit inside.

Pumpkin Pie

Makes 1 pumpkin pie, 9 inches in diameter

Ingredients:

• Short-crust pastry according to my own recipe

• 450g pumpkin flesh

• 2 eggs plus 1 egg yolk

• 1 tbsp black treacle

• 75g soft dark brown sugar

• 1tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• ½ tsp ground cloves

• ½ tsp ground ginger

• 275ml double cream

Method:

1. Pre-heat the oven to 180C. Cook the pumpkin flesh in a lidded saucepan with a little water for about 15 minutes. Blend the resultant stewed pumpkin in a food processor.

2. Gently whisk the eggs in a large bowl. Pour the black treacle into a saucepan before adding the sugar, spices and cream. Bring this to a simmer and lightly whisk in order to bring it all together. Pour this mixture over the eggs, add the pumpkin puree and whisk once more in order to give the filling a uniform consistency.

3. Pour three quarters of the filling into the already blind-baked pastry case, return the case to the oven before adding the rest of the filling. This will avoid spillages. Bake for 35-40 minutes, by which time it will have set, but still have a slight wobble in the centre. If it has cracked it has been slightly overcooked. Leave to cool for a couple of hours, serve chilled with an optional scoop of crème fraîche.

Cost: The money spent on making this entire pie (tart) should come to no more than around £2.20. This includes the cost of making the pastry. Since tarts can be counted among the most decadent desserts, and sell for a pretty penny in cafes and restaurants, I think this price is one to be very pleased about indeed.

96 thoughts on “Pumpkin Pie

  1. Kristina

    Yum… Now you got me confused!! :D I was going to make a Victoria Sponge cake for weekend, but that looks so good… so hearty… and soo… hmmm… Christmassy with all that cinnamon and cloves: D

  2. Food, Flowers, Herbs and Life!

    Excellent – simply excellent! I must try this! Thanksgiving is so ‘sacred’ here my daughter may start a revolution if I served a pumpkin pie with black treacle – but perhaps a little revolution is good! I’m sure once she tastes this recipe she’ll love it!

  3. koshercorvid

    I always make pumpkin pie with a bit of maple syrup. And you can’t call it a tart, or use a tart pan (which is a shame because they never crack in tart pans) in America, because grown men will weep for your lack of patriotism. Thanksgiving foods are strangely sacred ’round here. I get in (just a little) trouble every year for not bringing anything traditional to the in-laws Thanksgiving potluck–chili-braised Brussels sprouts, S’mores pie, etc.

    Your recipe looks great, the treacle and brown sugar really give it a deep dark color that I’m sure makes it that much tastier!

  4. Dottie

    Since you use a tart pan I would definitely call it a tart. Mostly in the UK noticed that the tarts are much more shallow then a US pie. The black treacle is an interesting addition that I have never seen before, perhaps that is why the tart seems the “wrong” color to me. to someone else that posted a pumpkin question, you can use any size pumpkin but the best kind are the small sugar pumpkins from what have always been told. Oh and my favorite thing to have more of in my pie is lots of extra cinnamon….you can’t ruin it with a bit extra. Another interesting twist for the base is to use a Graham cracker crust like from a cheese cake. Seems to me that you use digestive biscuits (probably a misspelling here but you get the point) for that over there. I did this recently and it was a nice change.

    1. frugalfeeding

      Well yes, I’d definitely call it a tart. But, since it is originally an American dish, I’m afraid we should comply :D. Though, I would say that the original naming of the thing was wrong. I know nothing of pumpkin varieties…

  5. spree

    You’ve made a very favourable impression on one stateside reader! I especially LOVE your colourful writing! You never fail to amuse! Thank you, once again! And definitely, good luck with that kitchen!

  6. Smedette

    Love this post. From the recipe to the cultural observations. I’m a Yank that listens to quite a few British podcasts and some of the vocabulary has worked its way into my own lexicon, much to the amusement/mild-irritation of my husband. Though, a few days ago he said I crossed the line with “at the weekend”. :)

    This looks delicious and I’m always interested in new pumpkin recipes, especially for our Thanksgiving and Christmas tables.

  7. hearthstrung

    such a lovely tart! The black treacle is an intriguing addition, I bet it really deepens the flavour. I do love pumpkins as well, I could use them in anything. Have you tried it in miso soup? So good!

  8. Granny

    I am glad to report that, though I am writing from the United States, our Blog is properly named Granny’s Parlour, with the letter “U” comfortably nestled between the O and R as sweet pumpkin filling in the crust. Thoroughly enjoy your sense of humour. It was like a burst of sudden flavour. Do you say “Slainte!” in Wales?

  9. musingmar

    Your tart looks lovely and the spice mixture is very appealing to me, as I like my pumpkin flavoUred with pizzazz. I’m showing my Canadian coloUrs by vigoUrously putting those U’s where I’ve been taught they belong!

  10. Pingback: Weekend Highlights – Noteworthy Articles by Fellow Bloggers – Nov 12, 2011 « Granny's Parlour

  11. liadh1

    Your Pumpkin Pie looks delicious! I’m writing from the States and am proud to say I am a huge fan of the letter “u”, steadfastly ignoring all of WordPress’ objections and always placing it exactly where it should go in words like colour and favour. Maybe my fellow Yanks will catch on eventually. :)

  12. cakeboule

    Looks great! Perhaps you can help me with some ideas for a pastry for my mince pies for my new post as I have not really done a lot of pastry and I need to practise for my mince pies for Joanna Yeates appeal – so they need to be good – any advice appreciated! wp.me/p1BpB0-4A

  13. Alanna

    This might be a silly question but what is treacle? Is it what made the pie brown? Whenever I bake a pumpkin pie it usually stays orangeish brown (depending on the type of pumpkin) so I’m curious what turned the color so dark. I suppose I don’t have to mention that I’m obviously writing from the US :)

  14. Kimby

    I absolutely agree with you on the elimination of “u” from words… colour sounds more “colourful” than “color!” (As does flavour … and aluminium!) I’m a Kings English advocate. Don’t change, please!

    Neat bit of history behind the pumkin “tart!” Hadn’t thought of that! (And by the way, I’ve recommended your pastry recipe to several friends.) Happy Thanksgiving!

  15. thelittleloaf

    It doesn’t really matter if this is a pie or a tart, the bottom line is it looks delicious. The filling looks beautifully rich and dark with spices and sugar – perfect comfort food on a cold winter evening. Yum.

  16. Paige

    I was raised in America, but with strong British roots on my mother’s side. It’s taken me years to spell so many words the American way, and I still confuse my American friends with my vocabulary, so I feel your pain!

    As an American, pumpkin pie is about as old as the tale of Squanto this time of year, so I love seeing it reimagined. I can’t wait to try this one.

  17. Cathy

    I am a great fan of pumpkin pie and yours looks delicious…. makes me feel quite peckish! Personally I insist on calling it a pie, simply because it originated in America!

    1. frugalfeeding

      That was the idea :D. I don’t think that article is necessarily properly informed. For instance, it claims that people in Britain say sidewalk… I’ve never, ever, heard anyone in Britain say sidewalk.

  18. thekalechronicles

    Most Yanks would not eat pumpkin pie (or tart) that has been chilled unless it is a pumpkin chiffon pie containing gelatin: we like pumpkin pie warm with barely sweetened whipped cream melting off of it, or warm with a thin layer of melted honey. Just saying…

  19. alicemccormick

    This looks fabulous! My favorite part: no canned “anything”… perhaps I will ditch my typical American version of a canned pumpkin / canned milk recipe and surprise my family’s Thanksgiving table with this fresh version instead!

  20. ericapopp

    That pie doesn’t look like a traditional American pumpkin pie, but I think a pumpkin-treacle tart sounds just lovely. (And looks tasty too!)

    I love that you post how much your ingredients cost, even though I have no idea how pounds translate into dollars.

  21. Kelsy

    half a pumpkin in the fridge, have been on the hunt for a from scratch pumpkin pie recipe for freaking ever (in new zealand, as in wales, canned pumpkin does not exist), equals spending the next hour or so putting this together!
    thanks, you’re amazing.

  22. Pingback: new zealand style pumpkin pie. « miss cookie strikes again

  23. Karista

    One of the tastiest looking recipes I’ve seen yet! Fabulous! On a different note… I’m looking for quality teas for my Father for Christmas. He’s totally into British tea and wondered if you could give me a few suggestions? Good quality brand name teas I could purchace via the internet? Thanks Frugal!!

      1. Karista

        You really dislike tea? We get Twinings here, I just thought I’d be clever and find something my Father hasn’t tried. Lol! I must say I love tea. Almost more than coffee. If anyone knew I said this, as I live in the land of Starbucks, they would be disappointed.

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