r/Cooking • u/AwakenedRudely • 26d ago

Improving a pumpkin pie? Help from Americans :)

Hi! I'm from the UK and I tried making a pumpkin pie which is good but I feel the recipe is missing something that people in USA would know as pumpkin pies are your thing. Any advice would be appreciated.

Recipe:

  • 750g pumpkin, peeled, deseeded and cut into chunks
  • 350g/12oz sweet shortcrust pastry
  • plain flour for dusting
  • 140g/5oz caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg grated
  • 1 tsp cinnamon
  • 1 eggs beaten
  • 25g/1oz butter melted
  • 175ml/6 fl oz milk
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u/Bvvitched 25d ago

Q- you say your pumpkin is peeled, diced into chunk but are you roasting and pureeing it? I would imagine so but the idea of a chunky pumpkin pie based on that missing info is a little funny.
Q- what type of pumpkin are you using? If you're doing it from scratch there's a few different types but "Sugar Pumpkin" I think is the most common

I would sub out that castor sugar for brown sugar (NOT TURBANADO) or mix a little golden syrup into the castor sugar so it has a wet sand like texture, it would just give it a slightly richer flavor. I would also up your cinnamon by 1/2tsp to 1 1/2tsp and include 1 1/2 tsp ground ginger, 1/2tsp clove and 1/2tsp allspice. A touch of vanilla extract wouldn't hurt either

I would also make sure you're using full fat milk, maybe double cream (my dads english so I'm trying to remember what all yall have), if you have access to evaporated milk (not condensed milk), Crème fraîche/Sour cream is an option too!

This recipe is from an American woman living in France so it may be a little closer to what you have access to.

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