Thursday, November 19, 2009
Thanksgiving in Estonia: baking a pumpkin pie without Crisco and canned pumpkin
A selection of pumpkins at Tallinn Central Market, September 2007
Last week I got an email from a young American women who had recently moved to a small town in South-West Estonia. She wants to host a Thanksgiving dinner to her family and local friends, but didn't know where to get a whole turkey (not the most popular poultry bird here in Estonia) nor did she had a recipe for pumpkin pie that didn't use canned pumpkin and Crisco. I promised to post a recipe for an "Estonian" version of the American pumpkin pie, using the widely available yellow pumpkin, just like the one pictured above on the left.
This is for you, Laura W. :)
For the pie crust:
175 g plain flour
2 Tbsp sugar
125 g butter
1 egg yolk
300 g coarsely chopped yellow pumpkin
175 g caster sugar
1 tsp cinnamon
1 tsp powdered ginger
a pinch of salt
2 Tbsp plain flour
200 ml whipping cream (35%)
whipped cream and cinnamon
Make the pie crust first, by mixing flour, sugar and butter with a knife until crumbs for. Add egg yolk and knead until the pastry forms a ball. Line a 24-26 cm pie dish with the pastry (either rolling the pastry and transferring to the pie dish, or simply pressing it into the dish with your fingers). Place to the fridge for 30 minutes to relax.
Place cubed pumpkin into a small saucepan, pour over enough water just to cover. Add a pinch of salt and bring to the boil. Simmer for 8-10 minutes, until the pumpkin is soft. Drain thoroughly!!! Cool a little, then pureé with a blender.
Whisk the eggs slightly, then mix with cooled pumpkin alongside with other ingredients.
Pour the filling onto the pie crust.
Bake in the lower part of a 200 C / 400 F oven for 40-50 minutes, until the filling is golden brown and almost set.
Cool completely before serving with some whipped cream and a dusting of cinnamon.