The other day we were talking about bringing Thanksgiving to France. With some of the ingredients being hard to find or different, I did some trial runs on a few recipes, one being the homemade pumpkin pie. The potimarron pumpkins over here are a little different from the big orange jack o lantern pumpkins used for pumpkin pie in the states. They are smaller, more orange, and sweeter in flavor. The texture is also slightly different. Since they have a sweeter taste to them(they are perfect for pumpkin soups too) I used less sugar than usual in the recipe. The pie turned out delicious!
For the homemade pumpkin pie crust, I usually use graham crackers, but since this isn’t as available over here, I used a combo of Lu biscuits thé, I always like those anyway. I also used the speculoos cookies, you know the ones they sometimes give you when you order an espresso. They have a very sort of all spicey taste to them so when mixed with the tea biscuits, it all balanced out.
In case your looking for a yummy recipe to try for homemade pumpkin pie for Thanksgiving, thought I’d share this one.
Here’s what you will need:
To make the pumpkin puree for the filling:
3 cups of pumpkin cubed. This is about 1 potimarron or 1/4 of a big pumpkin.
1 teaspoon all spice( add more to taste )
1 teaspoon cinnamon
Place the pumpkin and fill with water until it is just barely covered. Add the all spice and cinnamon
Let cook until the cubes are soft (about 20 minutes)
Puree with a food processor or immersion blender. You want it to be about the consistency of apple sauce or thicker, not too watery.
Let the pumpkin puree cool. While the puree is cooling, is a good time to work on the graham cracker crust.
Graham Cracker Crust
Preheat oven to 325 degrees
2 cups of finely ground graham crackers. I used 1 cup of Lu tea biscuits, and 1 cup speculoos and mixed.
6 tablespoons of butter, lightly melted
1/8 cup of white granulated sugar
Take the graham cracker and sugar and stir together. Mix in the butter in, you can mix using a large spoon or a food processor.
Once the mixture is combined, you can place into the bottom of a pie pan and up to the sides evenly distributing. Pack it down nicely.
Cook for about 15-20 minutes. Checking for it to be golden, and start to be firmer to the touch.
Let the crust cool and it will harden.
You should have enough filling for two pies, so if you want to make them at the same time, then double the crust ingredients.
Preheat oven to 275 degrees
2 whole eggs
2 egg yolks
1/8 cup brown sugar
1/8 cup white sugar
2 tablespoons melted salted butter
1 and 1/2 cup of crème fraîche full fat. If you can’t find that, you can use heavy cream.
1 teaspoon pure vanilla extract
Mix the eggs, yolks and sugar in a large bowl. Add the pumpkin puree, crème fraîche and vanilla and mix together. Taste to see if you want to add more sugar or spice to taste.
The mix is going to look lighter in color than your used to seeing for pumpkin pie, but it will turn more orangey and golden in the oven as it cooks.
Add it to your crust and place in the oven for about 1 hour to 1 hour and 15 minutes. Check on it from 45 minutes onward. You want the color to change and become more like that in this photo, and it’s firm to the touch.
1 cup crème fraîche if you can’t find this you can use heavy whipping cream
1/8 cup of sugar
Whisk on high until it becomes fluffy.
Use this on top. It makes the pie taste more like pumpkin cheesecake as the crème fraîche has a bit of a marscapone cheese flavor to it.
There you have it. This takes about 2 hours in total, but is really easy to make once you get going.
Do you have some recipes that you always make for Thanksgiving? Happy cooking~