Lorraine’s Pumpkin Pie

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I like to think of my mother-in-law as the Martha Stewart of England. She is one of the best, most natural cooks I’ve ever encountered and she inspires me every single day. While they don’t celebrate Thanksgiving in England, she does make one heck of a pumpkin pie. This is her recipe that she wrote when my husband was about 5 years old.

Lorraine's Pumpkin Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • Homemade single-crust pastry or store bought pastry
  • 1 1/2 pounds pumpkin
  • 2 tablespoons brown sugar
  • 1 cup whole milk
  • Zest of 1/2 lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 2 tablespoons pumpkin pie spice
  • A pinch of salt
  • 2 eggs, room temperature
  • Optional: A dash of sherry, brandy or rum is an improvement

Directions

  1. If preparing pastry from scratch, prep pastry and turn it into pie dish. If using store bought, let defrost and place in pie dish. Set aside.
  2. Pare, seed and cut pumpkin into 2-inch pieces. Simmer in 1/4 inch water over low heat until mushy (about 20-minutes), stirring frequently. Let cool, then squeeze pulp in clean tea towel until really well drained of moisture. Set aside.
  3. Over a gentle heat, mix together remaining ingredients, except the eggs. Remove from heat and add eggs.
  4. Bake until golden brown, about 1-hour. Remove from oven and let cool. Serve with cream or ice cream. Enjoy!

Some recipes also advise separating the eggs and folding in stiffly whisked egg whites at the very end when the mixture has cooled. This will make the pie lighter and fluffier. 

Alternatively, you can use canned pumpkin. Here’s the recipe for how I do that:

Easy Pumpkin Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • Homemade single-crust pastry or store bought pastry
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 3 large eggs, beaten
  • 1 15oz can (2 cups) pure pumpkin
  • 1 1/4 cups evaporated milk

Directions

  1. In a large mixing bowl, whisk together the sugars, flour, salt, and spice.
  2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients.
  3. Lightly grease a 9″ pie pan that’s at least 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400 degrees.
  4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
  5. Bake for 45 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Enjoy! 
Adapted from: kingarthurflour.com

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