Today is Thanksgiving, a holiday celebrated in the USA on the fourth Thursday in November. It has officially been an annual celebration since 1863 although the tradition has been around since the Pilgrims landed in Plymouth in 1600’s. In honour of thanksgiving today I thought I’d do a little homage to my favourite edible holiday delight. First you need a tool for everything
Cool kitchen accessories for food lovers - great for thanksgiving dinner and fantastic for Christmas lunch too. 1. Maxwell & Williams Festive Turkey Platter £20 - Heals 2. Staub Pumpkin Covered Casserole £63.39 - Crate & Barrel 3. Le Creuset Fluted Flan Dish Volcanic £23 - John Lewis 4. Stainless Steel Traditional Mechanical Scale £28 - John Lewis 5. Joy Round Platter £16.87 and Joy Mug £5.03 - Crate & Barrel 6. Global Carving Knife & Fork from £112.50 - Divertimenti
Next a rich harvest of recipes
My favourite thanksgiving delight that is not so common in the UK - Pumpkin Pie. The recipe that I use is about 5 years old from a copy of Martha Stewart magazine. I’ve had to tweak it for ingredients I can get here in the UK but it’s become easier over the years.
Martha’s Pumpkin Pie with a Middleton shake up Ingredients 1 cup or about 250ml light brown soft sugar 1 tbsp corn flour 1/2 tsp of salt 1 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/8 tsp ground cloves 1 1/2 cups fresh pumpkin puree or tinned pumpkin puree (Ocado and Waitrose stock Libby’s tinned pumpkin puree) 3 large eggs, lightly beaten, plus 1 egg for the glaze 1 1/2 cups evaporated milk 1 tbsp double cream 350g Sweet short crust pastry (I always use the ready to use kind)
Directions Preheat oven to 200C/180C fan/gas mark 6. Line a baking sheet with parchment paper, set aside. In a large bowl combine the sugar, corn flour, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add the evaporated milk and combine. Set aside.
Between two pieces of parchment paper roll the pastry into a 22cm/9 inch circle. Fit the pastry into a 20cm/8-inch loose-bottomed tart tin; trim dough evenly along edge. You can leave about a 1/2 inch overhang that you can pinch to form a decorative edge. If the dough begins to soften chill for 15 minutes.
To make the glaze beat the remaining egg, and combine with the double cream. Brush the glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 180C/160C fan/gas mark 4 and continue baking for 30 minutes more (check this though as in my oven it takes 40 mins). Cool on a wire rack.
As an alternative make your pie extra special by adding a meringue topping.
A cook must always be prepared… so I always have a back up desert just in case!