a Thanksgiving traditional


               a cup of tea at the station in Sundsvall, Sweden. Snow in the background!

What is the most traditional Thanksgiving feast except for the turkey? It has to be the Pumpkin pie. It’s not only a thanksgiving traditional – but also a Halloween traditional.
Two weeks ago I arrived to my mothers house back in Northern Sweden to celebrate Halloween up there. It was pretty nice and a lot of snow up there, it’s insane! When I arrived at the train station I had to change from my high heels to flat shoes not slip and break all my bones.  I also baked a traditional pumpkin pie that I’d love to share with you all! I served it with maple-cream and a sprinkle of cinnamon! Dare to make pumpkin pie from SCRATCH. Make this pie in the evening the day before it’s planned to feast on.

PUMPKIN PIE serves 8-12
for the crust
2 cups of AP flour
2 sticks of butter
2 tablespoons of cold water
for the filling
1 cup of pumkpin purée  = 1/2 medium pumpkin
1 cup of sugar
1 can (375g) of evaporated milk /OR  1 cup of full fat heavy cream
1 tablespoon of Maizena
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 nutmeg
2 eggs

Set  the oven to 480f/250c.
Split a pumpkin in half, take out the guts and place it with skin side up on a baking tray lined with a baking sheet.

Meanwhile, make sure the butter is room-temperatured and add flour. Work it quickly and add ice cold water, form it quickly into a dough and wrap it with cling film and placing the dough in the fridge to rest for 30 minutes. At this point: Take a cup of coffee/ tea and relax.

After you’ve had you break, take out the dough and roll it to 1/8″ thick, and lining a baking thin.

The pumpkin should now be ready, take it out of the oven and place the baking thin with the crust in the owen and lowering the heat to 400f/200c. Pre-bake the dough for 10 minutes.    Meanwhile the dough is baking, scoop the flesh out of the pumpkin and purée it.

After 10 minutes, take the crust out. It should now be golden and a bit crispy, but not yet cooked trough.

In a large bowl, whisk eggs, sugar and beat in the pureé, spices, maizena and the evaporated milk.

Pour into the crust and bake for 15-20 minutes or until a stick comes out clean.

If you get too much purée, simply scoop it into a ice baking form and put it into the freezer. Great for pumpkin smoothies and milkshake (or even pumpkin martini!)


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